Goulash Soup

Source: http://www.epicurious.com/

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)

• In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
   
• Reduce heat to moderate and add oil. Add onions and garlic an cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
   
• Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes.
• Season soup with salt and pepper. Add 1 tbsp of additional paprika if necessary.
   
• Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Makes about 16 cups, serving 12.

Gourmet
December 1994

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