German Goulash Soup

Directions

1. 1

   Brown the beef in batches

   Heat oil in a large pot over medium-high heat and brown the beef cubes in batches, about 4-5 minutes each, without crowding the pot - crowding causes the meat to steam instead of sear, and that sear is where the deep flavor comes from. Set the browned beef aside.

2. 2

   Soften the onions until golden

   Add the diced onions to the same pot and cook for 8 minutes, stirring occasionally, until they turn soft and lightly golden.

3. 3

   Bloom the paprika off the heat

   Pull the pot off the heat for a moment, stir in the sweet paprika and caraway seeds, then return it to low heat and cook for just 30 seconds. Paprika scorches and turns bitter almost instantly on high heat, so this brief, gentle bloom is essential for preserving its sweet, earthy flavor.

4. 4

   Add garlic and build the broth

   Stir in the minced garlic, then pour in the diced tomatoes and beef broth, and return the browned beef to the pot.

5. 5

   Simmer the beef until nearly tender

   Bring to a simmer, cover, and cook for 1 hour, until the beef starts to soften and the broth deepens in color.

6. 6

   Add the vegetables

   Stir in the diced carrots and potatoes and continue simmering for 25-30 minutes, until both the beef and vegetables are completely tender.

7. 7

   Season and serve

   Taste and season with salt and pepper, then ladle into bowls and serve hot with plenty of crusty bread for mopping up the paprika-rich broth.