The Soup Diva

This recipe is a careful hybrid between authentic Hungarian gulyas (which is a rustic stew) and Americanized goulash (which is closer to beefy mac). It is a hearty meal, packed with veggies and flavorful spices.

• 1 ½ lbs beef stew meat, cut into bite-size pieces (do not trim fat)
• 2 tbsp mild paprika (Hungarian if available)
• ½ tsp dried dill
• ¼ tsp ground cumin
• 2 cloves garlic, minced
• 1 tsp salt (more if needed at the end)
• Fresh ground black pepper to taste
• 1 sweet onion, diced fine
• 2 bell peppers (orange, red, and/or yellow), diced
• 4 carrots, diced
• 2 bay leaves
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 medium jar diced pimiento
• ¼ cup ketchup
• Splash of balsamic vinegar (optional)
• 2 tbsp sugar (if needed for sweetness)
• 1 tbsp chopped parsley (optional)
• 8-16 oz noodles, gnocchi, spaetzle, or rice

Place beef into large slow cooker. Add spices and stir to coat evenly. (If possible, allow to brown before proceeding; however, this is not essential.) Add vegetables, bay leaves, tomatoes, tomato sauce, pimiento, ketchup, and vinegar; stir to combine. Cook 4-5 hours on high or 8-9 hours on low. Add sugar and additional salt if needed; remove bay leaves and add parsley. Boil noodles (or alternative) until al dente and stir into pot.