In Austria, warming coliseums of goulash haze are served in all kinds of establishments — from quick- service caffs along the Autobahn to Vienna’s elegant hostel Bristol. This hearty beef and vegetable haze can be set up in numerous areas of central and Eastern Europe, especially in regions that were formerly part of the Austro- Hungarian Conglomerate. Our satisfying rendition has gobbets of beef and potato plus red peppers, bacon, onions, and garlic, all ambrosial with paprika.
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- Makes about 16 mugs, serving 12
- slices bacon, diced
- Pounds boneless chuck, trimmed and cut into 1/ 2- inch cells
- Soupspoons vegetable oil painting
- 4 medium onions (about11/2 pounds), diced fine
- garlic cloves, diced
- Soupspoons paprika (rather Hungarian sweet *)
- Ladles caraway seeds
- 1/3 mug each- purpose flour
- mug red- wine ginger
- mug tomato paste
- 5 mugs beef broth
- 5 mugs water
- Tablespoon swab
- 2 red bell peppers, diced fine
- large russet( baking) potatoes( about21/2 pounds)
- Available at specialty foods shops and numerous supermarkets
In an 8- quart heavy kettle chef bacon over moderate heat, shifting, until crisp and transfer with a slotted ladle to a large coliseum. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted ladle to coliseum.
Reduce heat to moderate and add oil painting. Add onions and garlic and chef, shifting, until golden. Stir in paprika, caraway seeds, and flour and chef, shifting, 2 twinkles. Whisk in ginger and tomato paste and cook, whisking, 1 nanosecond.( Admixture will be veritably thick.) Stir in broth, water, swab, bell peppers, bacon, and chuck and bring to a pustule, shifting. Poach haze, covered, stirring sometimes, 45 twinkles.
Peel potatoes and cut into 1/ 2- inch pieces. Add potatoes to haze and poach, covered, sometimes until tender, about 30 twinkles. Season haze with swab and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat haze, thinning with water if asked.
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