Ivor Petrak’s Goulash Soup
This hearty goulash combines the rich flavors of traditional Central European goulash with a unique twist of Indian spices. Tender stewing beef, vegetables, and a savory broth are infused with the warmth of sweet paprika, along with the bold and aromatic notes of cumin, garam masala, and caraway seeds. A perfect balance of earthy and spicy flavors, this soup is the comforting and flavorful dish that brought me to Canada. – Vikram Vij
- Category: Soups
- Method: chopping
- Cuisine: Indian
Ingredients
2 Tablespoons olive oil
1 large onion, finely chopped
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
1 lb stewing beef, cut into bitesized pieces
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons Hungarian sweet paprika
1 Tablespoon tomato paste
4 cups beef stock
2 carrots, sliced
1 large potato, diced
1 green bell pepper, seeded, deveined, and diced
1 large tomato, diced
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon garam masala
1 bay leaf
¼ cup chopped parsley or cilantro, for garnish
Crusty bread or dumplings, to serve
Instructions
- Heat oil in a large saucepan over medium heat. Add onions and sauté for 2 to 3 minutes, until softened and golden.
- Add cumin seeds, increase heat to medium-high and sauté for 2 minutes. Add garlic and sauté for another minute. Add beef, salt and pepper, and brown for 5 to 7 minutes on all sides.
- Stir in paprika and tomato paste and cook for 1 minute to release the flavors. Pour in stock and 2 cups of water.
- Add carrots, potatoes, bell peppers, and tomatoes. Stir in caraway seeds, marjoram, garam masala, and the bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender and flavors are well-developed.
- Season to taste with more salt, pepper, and/or paprika. Discard the bay leaf.
- Ladle the hot goulash into serving bowls, garnish with parsley (or cilantro), and serve with crusty bread or dumplings.
Keywords: Ivor Petrak's Goulash Soup