Hearty “Ghoulash” Soup
Soup Serves 6
½ cup flour
salt and ground black pepper
3 to 3 ½ pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons vegetable oil
1 white onion, diced
3 garlic cloves, minced
¼ cup red wine vinegar
3 tablespoons Hungarian sweet paprika
1 ½ teaspoons caraway seeds
3 tablespoons tomato paste
5 cups beef stock
3 baking potatoes, peeled and cut into 1-inch cubes
16 ounces wide egg noodles, cooked al dente
1 cup sour cream
1. Combine the flour with salt and pepper and dredge the beef in the mixture. Heat the oil in a large pot over medium-high heat and sear the meat in batches. Transfer the meat and set aside.
2. Add the onion and garlic and sauté until tender, approximately 5 minutes. Add the vinegar and deglaze the pot, scraping to loosen the browned bits. Stir in the paprika, caraway seeds, and tomato paste. Stir in the stock, potatoes, and reserved beef and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the meat is tender, approximately 1 hour. Season with salt and pepper, to taste.
3. To serve, place portions of noodles in wide bowls and ladle the stew on top. Garnish with the sour cream.