Hungarian Goulash Soup

• 1/2 cup olive oil
• 3 large onions, sliced
• 1 1/2 lb (680g) boneless beef chuck, cut into 1 1/2 in (4cm) cubes
• Salt and freshly ground pepper
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1/2 tsp cayenne pepper
• 4 whole cloves
• 4 tbsp tomato paste
• 1 quart (1 liter) beef or chicken stock
• Sour cream, to serve

1. Heat 3 tbsp of the oil in a large saucepan over medium heat.
2. Add the onions and cook about 12 minutes, or until tender and golden.
3. Meanwhile, heat the remaining oil in a large frying pan.
4. In batches, add the beef and cook, turning occasionally, until browned.
5. Transfer to a plate and season with salt.
6. Add the beef, paprika, caraway seeds, cayenne, and cloves to the onions, then stir in the tomato paste.
7. Cook, stirring occasionally, for 2 minutes, until the mixture is very fragrant.
8. Stir in the stock and bring to a boil.
9. Reduce the heat to medium-low.
10. Simmer gently for 1 1/2 hours, or until the meat is very tender.
11. Season with salt and pepper.
12. Serve, topping each portion with a dollop of sour cream.
13. Variation
14. Goulash Dumplings
15. To make this traditional accompaniment, mix 2 cups flour, 4 tsp baking powder, 1/2 tsp salt and enough water to form a smooth, elastic dough.
16. Divide into 12 portions and, with floured hands, roll into balls.
17. Place the dumplings in the soup for the last 2530 minutes of cooking.

olive oil, onions, boneless beef chuck, salt, sweet paprika, caraway seeds, cayenne pepper, cloves, tomato, liter, sour cream

Taken from www.cookstr.com/recipes/hungarian-goulash-soup (may not work)