Hungarian Mushroom Beef Soup

prep 25 min, cook 60 min
× 4
This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a supplement to another dish.

1

  • 2 tbsp
    olive oil
  • 1 lb
    beef stew meat
Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.

2

  • 2 tbsp
    butter (unsalted)
  • 1
    yellow onion (chopped)
Add butter to the soup pot and sautée the onions until soft and just starting to brown.

3

  • ~
    salt & pepper
  • 2 tsp
    dill weed (minced)
  • 1 tsp
    hungarian paprika
  • 1 tbsp
    tamari (or soy sauce)
  • 2 tbsp
    dry sherry
  • 4 cups
    beef broth
  • 1 lb
    brown mushrooms (chopped)
Add salt, pepper, dill, paprika, tamari, sherry, and broth to the onions along with the browned meat and mushrooms. Bring to a boil and then reduce to a simmer for 1 hour.

4

  • 2 tbsp
    butter (unsalted)
  • 3 tbsp
    gluten-free flour (or all-purpose)
While the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and heat on medium until it foams. Add flour gradually while whisking continously, taking care to mix it in completely.

5

  • 1 cup
    whole milk
Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any lumps. Continue to whisk until the roux thickens and then add it to the soup pot.

6

  • 2 tsp
    lemon juice
  • 1 cup
    sour cream
Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and adjust the spices to taste (adding more paprika to the desired level of heat).
Recipe by David Miner