Slovak Goulash Soup (Gulášová Polievka)
This was one of my favorite soups from when I visited Slovakia! It's a hearty beef and potato stew cooked with paprika, garlic and tomato paste. Great in the winter and awesome with rye bread or bread rolls.
Background: Goulash originates in Hungary but is eaten in Slovakia and Czech too. I deciphered and adapted this recipe from a traditional Slovakian cook I got while in Slovakia.
- Onion, diced (1)
- Lean beef, cut into 2cm cubes (400 g | 1 pound)
- Paprika powder (1 Tablespoon)
- Beef stock, homemade or instant (1.5 liters | 6 US cups)
- Potatoes, peeled and cut into bite-size chunks (3-4 medium)
- Flour (3 Tablespoons)
- Marjoram (2 teaspoons)
- Ground pepper (1 teaspoon)
- Tomato paste (2 Tablespoons)
- Garlic, minced (3-5 cloves)
- Fresh parsley, chopped (to garnish)
In a large saucepan or pot, heat 1-2 Tablespoons oil and lightly fry the onion for about 10 minutes until golden. Add chopped meat and a sprinkle of salt.
Add paprika and fry for 1 minute, but be careful not to have the heat too high or the paprika can burn and get bitter.
Pour in 1.5 liters (6 cups) of hot broth. Cook over medium heat for 45-60 minutes until the meat is tender.
Meanwhile prepare the potatoes. In another pan, boil cubed potatoes until soft, about 10-15 minutes. Drain and set aside.
In a small bowl, mix the flour with 4-5 tablespoons cold water (mix very well or you'll get little clumps!). Add this to the soup when the meat has finished cooking.
After you add the flour mixture, add the cooked potatoes, marjoram, pepper, tomato paste and garlic.
Adjust taste and cook for another 5 minutes.
Serve into bowls. Garnish with chopped parsley and serve with rye bread or bread rolls.
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