Goulash Soup Recipe
This is Austria’s hangover cure for New Year’s Day or any post-bacchanal day of recovery. Warm, hearty, and heavily spiced, this goulash will help ease that pounding headache.
- 5 slices bacon, chopped
- 3 pounds veal cheeks, cut into ½-inch cubes
- 2 tablespoons vegetable oil
- 4 medium-sized onions, chopped finely
- 3 cloves garlic, minced
- 3 tablespoons Hungarian paprika
- 1 1/2 teaspoon caraway seeds
- 1/3 cup all-purpose flour
- 1/4 cup red wine vinegar
- 1/4 cup tomato paste
- 5 cups veal or chicken stock
- 5 cups water
- 1/2 teaspoon salt
- 2 red bell peppers, chopped finely
- 4 large russet potatoes, peeled and cut into ½-inch pieces
In an 8-quart heavy kettle, cook the bacon over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to a large bowl. In the rendered fat, brown the veal cheeks in small batches over high heat, about 2-3 minutes per batch, transferring it as it browns with a slotted spoon to a bowl.
Reduce heat to medium and add the oil. Add the onions and garlic and cook, stirring, until golden, about 5 minutes. Stir in the paprika, caraway seeds, and flour and cook, stirring, for 2 minutes. Whisk in the vinegar and tomato paste and cook, whisking, for 1 minute. (The mixture will be very thick.) Stir in the stock, water, salt, bell peppers, bacon, and veal cheeks and bring to a boil, stirring.
Lower heat to a simmer and cover with a lid. Cook for 45 minutes, stirring occasionally. Add the potatoes to the soup, place the lid back over the pot, and simmer until tender, about 30 minutes. Season with salt and pepper, to taste.