Hungarian Goulash Soup

Ingredients

• 1½ lb beef chuck, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 4 clove garlic, minced
• 2 medium carrots, peeled and sliced
• 1 lb potatoes, peeled and diced
• 1 large red bell pepper, diced
• 14½ oz canned diced tomatoes
• 4 cup beef broth
• 3 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tsp marjoram
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp fresh parsley, chopped (optional)
• 4 slice crusty bread (optional)

Steps

1. Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
2. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic, paprika, caraway seeds, and marjoram, cooking for 1 minute until fragrant.
3. Return the beef to the pot. Add beef broth, diced tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until beef is tender.
4. Stir in carrots, potatoes, and red bell pepper. Continue to simmer, covered, for another 30-40 minutes, or until vegetables are tender.
5. Taste and adjust seasoning if needed. Ladle the goulash into bowls.
6. Garnish with fresh parsley, if desired, and serve hot with crusty bread.