A hearty, paprika-rich beef soup with tender meat chunks, potatoes, and peppers, reflecting the Austrian-Hungarian culinary influence on Liechtenstein.
Ingredients
600g beef chuck, cut into small cubes
3 large onions, diced
3 tbsp sweet paprika
1 tbsp smoked paprika
2 cloves garlic, minced
2 red bell peppers, diced
3 medium potatoes, cubed
400g canned tomatoes, crushed
1.5L beef broth
2 tbsp tomato paste
1 tsp caraway seeds
2 bay leaves
1 tsp marjoram
2 tbsp vegetable oil
Salt and pepper
Instructions
1Heat oil in a Dutch oven over high heat. Sear beef cubes in batches until deeply browned on all sides. Remove and set aside.
2Reduce heat to medium, add diced onions and cook for ten minutes until soft and golden. This slow cooking is essential for depth of flavor.
3Remove pot from heat, stir in both paprikas quickly to avoid burning. Add garlic, tomato paste, and caraway seeds, stirring to coat onions.
4Return beef to pot with crushed tomatoes, broth, bay leaves, and marjoram. Bring to a boil, then reduce heat and simmer covered for forty-five minutes.
5Add diced potatoes and bell peppers. Continue simmering for twenty-five minutes until potatoes are tender and beef is very soft.
6Remove bay leaves, adjust seasoning with salt and pepper. Serve in deep bowls with crusty bread for a complete winter meal.
Did You Know?
Despite having no historical connection to Hungary, Liechtensteiners adopted goulash so enthusiastically that it became a winter kitchen staple across the principality.