Goulash Soup

• 2 1/2 pounds boneless beef chuck, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 3 medium onions, chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons caraway seeds, slightly crushed
• 1 teaspoon dried marjoram
• 1/4 cup all-purpose flour
• 1 (6-ounce) can tomato paste
• 6 cups boiling-hot water
• 1 teaspoon paprika, divided
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot sauce
• Pinch of cayenne pepper
• 1 teaspoon fine sea salt
• Accompaniment: crusty country bread

1. Pat beef dry. Heat oil in a large heavy pot over medium-high heat until it shimmers, then cook beef, stirring occasionally, until browned and beginning to exude liquid, 3 to 4 minutes. Add onions, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is deep golden, about 10 minutes. Add tomato paste and cook, stirring, 1 minute, then stir in hot water and 1/2 teaspoon paprika. Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat breaks apart when pressed with a spoon, 1 1/2 to 2 hours. Chill, uncovered, until cool, then covered overnight (at least 8 hours).
2. Remove solidified fat if desired, then bring soup to a simmer and remove from heat. Transfer meat with a slotted spoon to a bowl and coarsely shred with 2 forks. Return meat to soup and stir in ketchup, Worcestershire sauce, hot sauce, cayenne, sea salt, and remaining 1/2 teaspoon paprika and reheat over medium heat, stirring occasionally. Thin soup with water to desired consistency and season with salt and pepper.

boneless beef chuck, olive oil, onions, garlic, caraway seeds, marjoram, allpurpose, tomato paste, boilinghot water, paprika, ketchup, worcestershire sauce, hot sauce, cayenne pepper, salt, accompaniment

Taken from www.epicurious.com/recipes/food/views/goulash-soup-241165 (may not work)