Soup of the Week: Hungarian Goulash

I was just talking in class this past weekend about Paprika. A spice when mentioned I imagine, if you are like me, think of that stuff that is sprinkled on deviled eggs and such. But good quality Hungarian paprika is a valuable spice of its own. And goulash, what comes to mind? Ground beef with , elbow pasta dish? That is use to come to mind for me and that is far from what this traditional dish is.

This dish again stress the importance of good quality ingredients. You could use stew meat in place of the soup bone, but you will have a less beefy broth. Make sure you use a good Hungarian paprika, the paprika in jars at the grocer labeled paprika, will be disappointing. Oh and unless you like things very spicy, don't buy the Hot Hungarian paprika, a good quality Hungarian Paprika has a nice smoky and spicy flavor.

1 lg Sunnybrook Farm Beef soup bone
2 large The Farm B/B onions, diced
1 c chopped bell pepper (green or red, you know the ones you chopped and froze from Old Path)
3 medium The Farm B/B potatoes, cubed (I used fingerling potatoes, small whole cut big ones in 1/2)
3 carrots, diced either Gaia's Breath or the Farm B/B
1 tsp caraway seed
2 tbsp Hungarian Paprika
2 c crushed tomatoes (good we preserved the summer bounty!)
6 c water
2-3 tbsp olive oil
salt to taste


Place a large pot over med/high heat. Add 2 tbsp of oil, season soup bone with s/p. Carefully place bone in pot. Sear meat for about 4-5 minutes on each side, then remove to a platter and set aside.

If needed add remaining tbsp of oil. Stir in onions and peppers. Lower heat to med/low and cook until softened and just a hint of color shows. Stir in paprika and caraway seed and cook for 1 minute. (stirring to avoid burning the paprika). Add in tomatoes, meat and enough water to just cover the meat. Bring to a boil, reduce to a simmer. Cover askew and allow to simmer for about 2-2 1/2 or until the meat is fork tender. (adding additional water to keep meat barely covered, if needed)

Remove meat and cool slightly, add  carrots to broth and let simmer for about 15 minutes. When meat is cool enough to handle, remove from bone and dice in to pieces. (remove any chewy pieces and disgard with bone). Add meat and potatoes to the pot. Stir to combine, allow to simmer for another 30-40 minutes. Potatoes and carrots should hold form, but be fork tender. Adjust your seasoning.

Serve with a dollop of Maple Hill Greek Yogurt.
 (I love the deep earthy red of this soup from the paprika!)