Goulash Soup

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

Ingredients:

2 oz. smoked bacon
1-1/2 cups chopped yellow onions
2 pounds of beef chuck (eye of chuck or English roast), cut into 1
2 large garlic cloves, minced
1/4 tsp. caraway seeds placed into a tea ball
1 Tbsp. Hungarian Sweet Delicacy paprika
1 medium ripe tomato, cored , seeded and chopped
1 cup Hungarian wax chiles, (or cubanelle), cored, seeded and chopped
1/2 tsp. salt
3 (14-1/2 oz.) cans of chicken broth
1/2 pound potatoes, peeled and cubed
1/2 pound carrots, peeled and sliced

Instructions:

1. Render the fat from the bacon in a heavy 6-quart Dutch oven; remove the bacon strips.

2. Saute the onions in bacon fat over low heat until transparent.

3. Season the meat with salt and pepper.

4. Add the beef in batches to the hot pan. Do not overcrowd – it is important to allow the beef to brown evenly.

5. Remove the pot from the heat; add the meat, garlic, caraway, paprika, tomato, peppers and salt. Stir to coat evenly.

6. Add the chicken broth, cover and simmer for 1 hour. Do not boil.

7. Add enough water to create a soup consistency.

8. Cook for an additional half-hour, or until the meat is tender.

9. During last 15 minutes of cooking, add the potatoes and carrots.

10. Season to taste with salt and pepper and serve hot.

NOTE: Cooks can vary the heat of the paprika by using a combination of sweet and hot paprika to better suit their tastes. A hot cherry pepper may also be added for an added “kick”. This dish can be prepared up to 2 days in advance. The flavor actually improves each time it is reheated. It can also be stored frozen for up to 2 months.

Yields 6 servings.

Recipe from www.chilepepper.com.