Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 teaspoons caraway seeds
- 1 pound beef shoulder, fat trimmed, cut into 1 1/2-inch pieces
- 3 tablespoons Hungarian sweet paprika
- 10 cups canned beef broth
- 1 12-ounce russet potato, peeled, cut into 1-inch pieces
- 1 parsnip, peeled, chopped
- 1 carrot, peeled, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 celery stalk, chopped
- 1 green bell pepper, cut into matchstick-size strips
- 1/2 cup chopped fresh parsley
- 6 tablespoons sour cream
Description
Pureeing Half Of The Soup (including The Meat) Gives It A Denser Consistency. While Most Hungarian Cooks Do Not Top Goulash With Sour Cream, Go Ahead; It Adds A Nice Creaminess And Tang.
Bon Appetit Magazine
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