Soup by Coralie Castle is a cookbook that I have had for over almost 40 years.Browsing through it, in the chapter titled “Other Ports of Call” was this recipe for Bograc Gulyás. A Hungarian soup. It has caraway seed, who puts caraway seed in soup? Apparently, the Magyars do and now, so do I.
As usual, I changed the original recipe a little bit since I didn’t have some of the ingredients on hand. I had a large New York cut steak so I used it for the beef. You can substitute something more economical of course. The original recipe also called for bacon and bacon fat, but I used olive oil because I didn’t want to go to the store for just 4 strips of bacon. I didn’t miss the bacon at all. I added the dash of cayenne since I didn’t have any hot Hungarian paprika.It’s just as good or even better the next day!
makes 6 to 8 servings
- 1 cup minced onions
- 300 grams lean beef cut in to small cubes (I used a NY cut steak)
- 2 diced carrots
- 1/2 teaspoon marjoram (mejorana)
- 2 teaspoons paprika (pimentón)
- 1 teaspoon salt
- 1 teaspoon caraway seed ( semilla de alcaravea)
- 1/4 teaspoon black pepper
- dash of cayenne pepper
- 2 finely minced garlic cloves
- 3 tablespoons tomato paste
- 1.5 liter beef stock (I used the kind in a box, but homemade would be better. I used one large and one small box)
- 2 cups diced slightly undercooked potatoes
- olive oil-enough to coat pan
In a small bowl combine meat, spices, garlic and salt. Heat olive oil in pan until it shimmers.
Saute onion in olive oil until golden on high heat, stirring constantly. Add diced carrots and meat. Cook and stir for 3 minutes. Blend in tomato paste. Add stock and mix well. Cover and bring to a boil. Simmer covered for 30 minutes or until meat is tender. Add potatoes, simmer until potatoes are tender, approximately 10 minutes.
I used google translates and the name translates as cauldron goulash!