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This was one of my Dad’s favorite recipes to prepare on a cold Sunday afternoon. You can vary the recipe by using just beef, or altering the ratio of beef and pork. It freezes well. Delicious with some crusty bread and a salad.
- 1 lb. cubed boneless beef (chuck or similar)
- 1/2 lb. cubed boneless pork (shoulder or similar)
- 4 cups beef broth or bouillon
- 2 Tbl vegetable oil
- 6 oz. small elbow macaroni or similar
- 1 medium onion, chopped
- 1 garlic clove, smashed
- 1 lb. yellow potatoes (such as Yukon Gold), peeled and cubed
- 1 10 1/2 oz can chopped tomatoes
- 2 bell peppers, coarsely chopped
- 1 pinch caraway seeds, crushed
- 1 1/2 tsp paprika (preferably Hungarian)
- salt and pepper to taste
- Saute’ the onions in approx. 2 T vegetable oil until glassy. Add the garlic and saute for 30 seconds more.
- Add the bell pepper and tomato and simmer for about 10 minutes, until the vegetables are soft.
- Add the meat, paprika, a pinch of salt and the caraway. Braise on medium heat for several minutes, stirring frequently.
- Add the broth and and bring to a boil. Turn the heat down, and allow the pot to simmer, uncovered, for about an hour (1 1/2 hours if needed to ensure meat is tender).
- Add the potatoes, bring back to a boil, then simmer for about 15 minutes.
- Bring back to a boil, and add the macaroni. Cook until the macaroni are tender, anywhere from 6 to 10 minutes depending on the chosen pasta shape.
This is truly comfort food, and the simmering mixture of beef, pork and paprika creates a mouth watering scent in the kitchen. If you don’t have caraway seeds handy, you can leave them out, with minimal effect on the soup, but do use them if you can.
- Category: comfort food, soups and stews
- Method: stovetop
- Cuisine: Europe
Keywords: goulash, soup, stew, comfort food, european, old world
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.