Gulyásleves (Beef and Potato Soup with Paprika)

cooking.nytimes.com

ChrisKnitz

3 pounds whole boneless beef chuck roast, cut into 3 to 4 pieces

2 teaspoons fine sea salt

Black pepper

2 tablespoons vegetable oil

1 large yellow onion, thinly sliced

2 large Hungarian wax peppers or large red bell peppers, chopped

2 celery stalks, thinly sliced

4 large garlic cloves, thinly sliced

⅓ cup édes (sweet) Hungarian paprika (see Tip)

2 heaping tablespoons smoked paprika

1 teaspoon csípős (hot) paprika (optional)

2 teaspoons caraway seeds

1 (28-ounce) can of diced tomatoes

6 cups low-sodium chicken stock or water

2 tablespoons all-purpose flour

1 pound small new potatoes, peeled, if desired, and cut into ½-inch pieces

4 large carrots, peeled and cut into ½-inch chunks

2 parsnips (optional), peeled and cut into ½-inch chunks

1 to 2 tablespoons apple cider vinegar, as needed

Sour cream and chopped fresh dill, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer