German-Style Onion Goulash Soup

Recipe is supplied by Rand who originally cooked it in the mid 1980’s. It is from, Bon Appetit January 1985, p. 94.

This soup is Goulash “in the German Art”, a typical phrase used in Germany for appropriated and modified recipes; usually, modified to fit local customs or ingredients. This is also a case where a bottle of good German dark beer can’t hurt anything, especially, if the cook knocks back a second bottle.

You can skip the croutons, but, if you do, serve the soup with a very crusty Rye bread (dark or light).

Soup

1 1/2 lb Bacon, cut into 1/2 inch dice
2 Tbsp Oil, solid vegetable shortening
2 lb Rump Roast, 1/2 inch dice, room temperature
3/4 lb Onions, cut into 1/2 inch dice
3 medium Garlic Cloves, pressed
1/4 cup Paprika, Hungarian sweet
2 Tbsp Brown Sugar, light2 tsps Salt
1 1/2 tsp Caraway Seeds, crushed
1 tsp Marjoram, dried, crumbled
Pepper
6 oz can Tomato Paste
2 lb Sauerkraut
2 qts Beef Stock
12 oz beer, dark German beer
2 Bay Leaves
1 1/2 cup Sour Cream
1 1/4 lb Red Potatoes, peeled, cut into 1/2 inch dice
1/3 cup Chives, snipped

Croutons

2 Tbsp Bacon drippings
2 1/2 cup Rye bread, crustless cubes
1 1/2 tsp Paprika, Hungarian sweetPaprika

1. Cook bacon in heave large pot over medium heat until translucent, about 10 minutes. Pour off drippings, reserving 2 tablespoons for the Croutons
2. Add shortening to pot and melt. Increase heat to medium-high. Add beef and brown lightly on all sides.
3. Reduce heat to medium-low. Add onions and bell peppers and cook until softened, stirring occasionally, about 10 minutes.
4. Add garlic, paprika, sugar, salt, caraway seeds, marjoram and pepper and stir until meat is well coated.
5. Add sauerkraut, broth and beer and bring to simmer. Cover partially and simmer 1 1/2 hours.
6. Add potatoes and bay leaves and simmer uncovered until soup as thickened to chowder-like consistency, 1 1/2 to 2 hours.
7. Adjust seasoning and ladle soup into bowls. Top with sour cream and croutons. Garnish with chives.

Serves: 6 to 8.