Hungarian Gulyásleves with Beef, Paprika and Caraway

What you need

• 800 g (1 3/4 lb) beef chuck, cut into 2 cm (3/4 in) cubes
• 2 tbsp lard, or vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed
• 1 tbsp tomato paste
• 1.5 l (6 1/3 cups) water, plus 150 ml (2/3 cup) for the paprika
• 1 green bell pepper, diced
• 2 carrots, peeled, cut into 1 cm (1/2 in) pieces
• 1 parsnip, peeled, cut into 1 cm (1/2 in) pieces
• 500 g (1 lb 2 oz) potatoes, peeled, cut into 2 cm (3/4 in) cubes
• 2 tsp salt, plus more to taste
• black pepper, freshly ground, to taste
• 2 tbsp fresh parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Melt the lard in a heavy pot over medium heat. Add the onions and cook, stirring often, until soft and golden, 10-12 min.

2. 2

   Add the garlic and beef and 1 tsp of the salt. Cook, stirring, until the beef loses its raw color, 5-6 min.

3. 3

   Take the pot off the heat. Stir in the paprika and caraway, then pour in 150 ml of water at once. Paprika scorches fast and turns bitter.

4. 4

   Return the pot to medium heat, add the tomato paste and a few grinds of pepper, and stir for 1 min.

5. 5

   Add the 1.5 l of water and the remaining salt. Bring to a boil, then reduce to low, set the lid slightly ajar and simmer for 1 hour.

6. 6

   Add the carrots, parsnip and bell pepper and simmer for 10 min.

7. 7

   Add the potatoes and simmer until the potatoes and beef are tender, 20-25 min.

8. 8

   Taste and adjust the salt and pepper. Let the soup rest off the heat for 10 min.

9. 9

   Ladle into bowls and scatter with parsley.

Imported from fromachefskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.