Goul-ish Soup

Ok, a bit of a Halloween twist on the name of a traditional hearty Hungarian stew that is bursting with flavour because of the paprika. You can easily transform it into a stew by adding a little more flour and less stock. Serve it with spaetzle, which are wonderful Eastern European dumpling-like noodles. We love them homemade, but you can also purchase them dried.

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Ingredients...

• 4 tbsp all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 lbs stewing beef
• 4 tbsp olive oil
• 1 tbsp butter
• 1 large onion, diced
• 1 sweet red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 2 cloves garlic, minced
• 2 tbsp Hungarian paprika
• 1 tsp caraway seeds
• 8 cups beef stock
• 3 large potatoes. peeled and cut into 1/2-inch cubes
• 1 tin (156 mL/5.2 oz) tomato paste
• 2 tbsp finely chopped fresh parsley
• Cooked spaetzle, optional

Method...

1. Preheat oven to 325 F.
2. Season flour with salt and pepper. Place in a shallow dish (like a pie plate). Add the beef cubes, a few at a time, and coat with the flour. Transfer to a plate and continue with remaining beef, until it is all coated with the flour.
3. In a large skillet, over medium-high heat, heat 1 tbsp of the oil. Brown about 1/4 of the beef cubes, ensuring you do not crowd the pan. Remove and set aside. Repeat with remaining beef until all the meat is browned.
4. In a French/Dutch oven or stock pot, melt butter over medium heat. Add onion and peppers; cook 3 to 4 minutes until softened. Add garlic and cook 1 minute longer.
5. Add the paprika and caraway seeds, coating in the hot oil before adding the stock. Scrape up all the bits from the bottom of the pot. Add the beef cubes; stir to combine then transfer to the oven.
6. Cook in preheated oven for 60 to 70 minutes or until beef is tender.
7. Add potatoes and tomato paste, stir to combine. Return to the oven and cook 30 to 45 minutes longer or until potatoes are tender. (You could also simmer the soup on the stove top over low heat for 30 minutes).
8. Season to taste with salt and pepper. Garnish with fresh parsley and serve with spaetzle, if desired.

Makes 8 to 10 servings

Chef Donna-Marie's Notes:

• This recipes makes a large quantity, but as with many soups, it always tastes better the next day. It also freezes well, so pack into freezer-safe containers and freeze for up to 3 months.

 You Will Need These Items To Make This Recipe

• French/Dutch Oven