Wiener Gulaschsuppe

Name: Wiener Gulaschsuppe
Prep time: PT25 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 55 minutes
Yield: 6
Cuisine: Austria
Ingredients: 1 kg Beef chuck (cut into 2-3 cm cubes); 500 g Onions (finely chopped); 4 cloves Garlic (minced); 4 tbsp Sweet paprika; 1 tsp Hot paprika (optional); 1 tsp Caraway seeds (ground); 1 tsp Marjoram (dried); 1.5 l Beef broth; 2 tbsp Tomato paste; 3 tbsp Vegetable oil; to taste undefined Salt; to taste undefined Black pepper (freshly ground); for serving undefined Sour cream; for serving undefined Fresh parsley (chopped)

A hearty and flavorful beef soup, a Viennese classic, featuring tender chunks of beef, onions, paprika, and a rich, savory broth.

준비 시간25 minutes

조리 시간2 hours 30 minutes

총 시간2 hours 55 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
2
Reduce heat to medium. Add the chopped onions to the pot and sauté until softened and lightly golden, about 10-15 minutes. Add minced garlic and cook for another minute until fragrant.
3
Stir in the sweet paprika, hot paprika (if using), ground caraway seeds, and dried marjoram. Cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the paprika.
4
Add the tomato paste and cook for another minute, stirring. Return the browned beef to the pot. Pour in the beef broth and bring to a simmer.
5
Season with salt and freshly ground black pepper. Cover the pot, reduce heat to low, and simmer gently for at least 2 hours, or until the beef is very tender. Stir occasionally and add more broth or water if the soup becomes too thick.
6
Taste and adjust seasoning as needed. Ladle the hot goulash soup into bowls. Garnish with a dollop of sour cream and chopped fresh parsley before serving.

요리 기록 추적

💡 전문가 팁

✓Using good quality beef chuck with some marbling will result in a more tender and flavorful soup.
✓Don't rush the sautéing of the onions; they form the base of the soup's flavor.
✓Be careful not to burn the paprika, as it can turn bitter.
✓The longer the soup simmers, the more the flavors will meld and the more tender the beef will become.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add diced potatoes or carrots during the last hour of simmering for a heartier soup.
A splash of red wine can be added with the beef broth for an extra layer of flavor.
Serve with crusty bread for dipping.