Hearty Goulash Soup with Potatoes (Print Version)
# Ingredients:
→ For the meat
01 -
1 pound (500g) stew meat (beef, pork, or a combination)
→ Vegetables
02 -
2 medium carrots
03 -
1 yellow onion
04 -
2 bell peppers (any color)
05 -
3/4 pound (300g) potatoes (about 2-3 medium)
06 -
1 garlic clove, minced
→ For the broth and seasonings
07 -
4 cups (1L) vegetable broth
08 -
2 tablespoons tomato paste
09 -
1 tablespoon cornstarch
10 -
1 teaspoon sugar
11 -
1 bay leaf
12 -
1 teaspoon dried marjoram
13 -
Salt, to taste
14 -
Sweet paprika powder, generous amount
# Instructions:
01 -
Dice the onion into small pieces. Cut the meat into bite-sized pieces if not already prepared. Mince the garlic.
02 -
In a large pot or Dutch oven, sauté the onions and garlic until translucent. Meanwhile, in a separate skillet, sear the meat in batches until browned on all sides (don't crowd the pan). Season the meat with salt and paprika as it browns, then transfer to the pot with the onions.
03 -
Add the tomato paste to the pot and cook for about 1 minute to remove the raw taste. Pour in the vegetable broth, then add the sugar, marjoram, and bay leaf. Bring to a simmer, cover, and cook gently for about 1 hour until the meat begins to become tender.
04 -
While the stew is simmering, dice the carrots, potatoes, and bell peppers into bite-sized pieces. After the initial hour of cooking, add these vegetables to the pot and continue to simmer for another 20 minutes, or until the potatoes and carrots are tender. Taste and adjust seasonings as needed.
05 -
In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir this into the simmering stew and cook for 2-3 more minutes until thickened to your liking.
# Notes:
01 -
For an adult version, feel free to add some heat with chili flakes or cayenne pepper.
02 -
If serving to children, keep the spices mild and serve extra paprika on the side for adults.