The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria.
The key ingredient for goulash soup is a good quantity of sweet paprika powder. It is important not to use hot paprika, the red powder sold simply as "paprika" in most supermarkets, as this would make the soup too spicy and of the wrong consistency. Sweet paprika can be obtained from Polish or central European delis and specialist supermarkets. It is normally sold in 250 g sachets. For the authentic taste, the vinegar, caraway seeds and marjoram are indispensable. Thyme and tomato puree can be left out if unavailable.
- 500 g lean beef
- 2 large onions
- 2 large potatoes, peeled
- 2 tbsp vegetable oil
- 3 tbsp powdered sweet paprika
- 1 tsp powdered hot paprika
- 1 tsp caraway seeds (not cumin)
- 1 tsp thyme (fresh or dried)
- 1 bay leaf
- 1 tsp marjoram (fresh or dried)
- 1/2 cup tomato puree
- 50 ml white vinegar
- 1 l beef stock or 2 stock cubes dissolved in 1 l of water.
- black pepper
- Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.
- Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.
- Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently roast the onions until they turn yellowish.
- Add the beef cubes and roast for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika and stir well to disperse clumps.
- Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 min.