Hearty Goulash Soup, Grandma's Style

Instructions

1. 11

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef goulash meat and sear it in batches until nicely browned on all sides. Remove the meat and set it aside.

2. 22

   Add the finely chopped onions to the pot and sauté them over medium heat until translucent and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 33

   Stir in the sweet paprika powder, hot paprika powder, ground caraway seeds, and dried marjoram. Cook for about 1 minute, stirring constantly, making sure the spices don't burn.

4. 44

   Return the seared beef to the pot. Add the tomato paste and stir well. Pour in the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the meat is tender.

5. 55

   After 1.5 hours, add the diced potatoes and sliced carrots to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.

6. 66

   Season the goulash soup with salt and freshly ground black pepper to taste. If you prefer a thicker soup, you can mash a few potatoes against the side of the pot.

7. 77

   Ladle the hot goulash soup into bowls. Garnish with fresh chopped parsley before serving. Serve with crusty bread or a dollop of sour cream, if desired.