Goulash Soup Recipe

Staff Writer
Goulash Soup Recipe

Red Bell Peppers

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.

Click here to see the Chefs' Favorite Hangover Cures story.

12
Servings
411
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
16g
25%
Sugar
6g
N/A
Saturated Fat
5g
26%
Cholesterol
104mg
35%
Protein
30g
60%
Carbs
36g
12%
Vitamin A
80µg
9%
Vitamin B12
2µg
26%
Vitamin B6
1mg
57%
Vitamin C
37mg
61%
Vitamin E
2mg
10%
Vitamin K
6µg
7%
Calcium
59mg
6%
Fiber
4g
15%
Folate (food)
56µg
N/A
Folate equivalent (total)
65µg
16%
Folic acid
5µg
N/A
Iron
3mg
18%
Magnesium
75mg
19%
Monounsaturated
7g
N/A
Niacin (B3)
13mg
63%
Phosphorus
374mg
53%
Polyunsaturated
2g
N/A
Potassium
1200mg
34%
Riboflavin (B2)
0.5mg
30.4%
Sodium
468mg
19%
Thiamin (B1)
0.3mg
21.7%
Zinc
4mg
29%

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