Gulaschsuppe
This soup is a hearty and delicious staple in German pubs and restaurants. I found this particular version years ago in Gourmet Magazine and it's been a family favorite ever since.
GULASCHSUPPE
2 Tablespoons vegetable oil
1 boneless beef chuck, trimmed and cut into 1- by ½ inch strips (about 2 to 2 ½ lbs)
Kosher salt and pepper to taste for the chuck
2 onions, chopped
1 rib of celery, chopped
1 garlic clove, minced
3 Tablespoons flour
3 Tablespoons sweet paprika (preferably Hungarian)
3 cups brown stock or canned beef broth
2 bay leaves
2 Tablespoons tomato paste
1 teaspoon table salt
¼ teaspoon Tabasco
3 Tablespoons cider vinegar
1 teaspoon dried thyme
2 boiling potatoes (about ¾ lb), peeled and cut into ½ inch dice
3 carrots, cut into ½ inch dice
PROCEDURE:
Pat the chuck dry and season with kosher salt and pepper to taste.
In a large pot, heat the oil over high heat until it is hot but not smoking and in it, brown the chuck in batches, transferring it with a slotted spoon as it is browned to a bowl. Add to the pot the onions, celery and garlic and cook the mixture, stirring, for 1 minute.
Add the flour and paprika and cook the mixture, stirring, for 3 minutes. Whisk in the stock, 5 cups water, the bay leaves, the tomato paste, the teaspoon salt, the Tabasco, the vinegar, and the thyme. Add the chuck and simmer the mixture, covered partially, stirring occasionally, for 1 hour, or until the meat is tender.
Add the potatoes and carrots and simmer mixture for 15-20 minutes, or until the carrots are tender.
Discard the bay leaves and season the soup with salt and pepper to taste. The soup improves in flavor if made at least one day in advance, cooled and kept covered and chilled. Makes about 11 cups, serving 8.