Hearty Goulash Soup

Ingredients · for 16 (scales to your household)

• 5 slices Bacon $1.03
• 3 pounds Boneless chuck $29.94
• 2 tablespoons Vegetable oil $0.16
• 4 Onions $2.42
• 3 Garlic cloves $0.09
• 3 tablespoons Paprika $1.14
• 1 1/2 teaspoons Caraway seeds $0.45
• 1/3 cup All-purpose flour $0.09
• 1/4 cup Red-wine vinegar $0.35
• 1/4 cup Tomato paste $0.50
• 5 cups Beef broth $2.76
• 5 cups Water $0.00
• 1/2 teaspoon Salt $0.03
• 2 Red bell peppers $1.76
• 4 Russet (baking) potatoes $3.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
2. Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
3. Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Per serving