📝 About This Recipe
Originating from the borderlands of Hungary and perfected in the cozy gasthofs of Bavaria and Austria, this Gulaschsuppe is a hearty, paprika-infused masterpiece. It features tender cubes of beef simmered in a rich, velvety broth thickened naturally by a high ratio of onions and starchy potatoes. This soup is the quintessential après-ski meal, offering a warming balance of smoky heat, savory depth, and rustic soul.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1/2-inch cubes, patted dry)
- 3 large Yellow Onions (finely diced; should be equal in volume to the meat)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Clarified Butter (Ghee) or Lard (for high-heat searing)
Spices and Liquids
- 3 tablespoons Sweet Hungarian Paprika (fresh, high-quality powder is essential)
- 1 teaspoon Smoked Paprika (Pimentón) (for a subtle depth of flavor)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 teaspoon Caraway Seeds (roughly crushed with a mortar and pestle)
- 1 tablespoon Dried Marjoram
- 6 cups Beef Broth (low sodium, high quality)
- 1/2 cup Dry Red Wine (such as Merlot or Zweigelt)
Vegetables and Finishing
- 1 large Red Bell Pepper (diced into 1/2-inch pieces)
- 3 medium Yukon Gold Potatoes (peeled and cubed into 1/2-inch pieces)
- 2 pieces Bay Leaves (whole)
- to taste Salt and Black Pepper
- 1/2 teaspoon Lemon Zest (finely grated for brightness)
For Garnish
- 1 dollop per bowl Sour Cream (Schmand)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Heat the clarified butter or lard in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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2
Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides. Remove the meat and set aside on a plate, leaving the fat in the pot.
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3
Lower the heat to medium and add the diced onions. Sauté for 10-12 minutes, stirring frequently, until they are soft and a deep golden brown. This is the secret to a rich color and flavor.
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4
Add the tomato paste and garlic. Stir constantly for 2 minutes to 'toast' the paste until it turns a dark brick red.
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5
Remove the pot from the heat momentarily and stir in the sweet and smoked paprika. This prevents the delicate paprika from burning and becoming bitter.
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6
Deglaze the pot with the red wine, scraping up all the brown bits (fond) from the bottom. Return to heat and simmer until the wine has reduced by half.
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7
Return the beef and any accumulated juices to the pot. Add the beef broth, crushed caraway seeds, dried marjoram, and bay leaves.
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8
Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 60 minutes.
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9
After an hour, stir in the cubed potatoes and diced red bell pepper. These will release starch to naturally thicken the soup.
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10
Continue to simmer, partially covered, for another 30-40 minutes or until the beef is fork-tender and the potatoes are soft.
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11
Remove the bay leaves. Stir in the lemon zest and season generously with salt and freshly cracked black pepper.
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12
If the soup is too thick, add a splash more broth; if too thin, crush a few of the cooked potato cubes against the side of the pot and stir them back in.
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13
Ladle the hot soup into deep bowls. Top each with a dollop of sour cream and a sprinkle of fresh parsley before serving.
💡 Chef's Tips
For the best flavor, use a 1:1 ratio of onions to meat by weight; the onions melt down to create the soup's characteristic body. Never boil the soup vigorously once the paprika is added, as high heat can break down the spice's oils and ruin the aroma. Always use fresh paprika; if yours has been in the pantry for over 6 months, buy a new tin for this recipe. Prepare the soup a day in advance if possible; like most stews, the flavors develop and harmonize beautifully after a night in the fridge. If you prefer a spicier kick, add a pinch of cayenne pepper or a finely chopped spicy Hungarian wax pepper with the bell peppers.
🍽️ Serving Suggestions
Serve with a thick slice of crusty German rye bread (Roggenbrot) or a fresh sourdough boule for dipping. Pair with a crisp German Pilsner or a medium-bodied red wine like a Spätburgunder (Pinot Noir). Accompany with a side of small pickles (Cornichons) to provide a vinegary crunch against the rich soup. A simple cucumber salad (Gurkensalat) with dill and vinegar dressing makes a refreshing palate cleanser between bites. For a truly traditional mountain experience, serve it alongside a warm soft pretzel (Brezel).