Tuesday, November 19, 2013

hungarian beef & mushroom soup

Winter might only be good for a handful of things. Soup is definitely one of them at this house. We love eating soup, all kinds, many times a weeks. And the great thing about soup is, is makes multiple meals and is usually very cheap to make.

While scouring Pinterest I ran across a recipe for Hungarian Mushroom Soup. It wasn't hearty enough for us so I changed it up a bit. I've made this twice now and both times it's been amazing!! Serve with pannini sandwiches or some bread and butter.
These are my lunch leftovers, so no fancy garnishes.

  • 1 large onion, diced
  • 1 clove garlic, minced
  • 3 packages of mushrooms (cremini or white button mushrooms, chopped)
  • 2 tablespoons paprika
  • 1-1.5# cubed stew beef
  • 1/3 cup cooking sherry
  • Flour
  • 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill (optional)
  • 1 teaspoon salt
  • ¼ teaspoons black pepper
  • 1 cup milk (vegan: use soy or hemp milk)
  • 2 cups beef broth (or chicken/vegetable if that's what you have on hand)
  • 1 tablespoon soy sauce
  • ½ cup sour cream 
  • Extra sour cream, for garnish

  1. Heat some EVOO or butter in a dutch oven (don't use a non-stick pan). Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Take out of the pan and set aside.
  1. Dust or shake the beef cubes in some flour. Heat some EVOO in the dutch oven again and throw in the beef. Turn to brown. If it sticks to the bottom, don't worry, that's how you get the flavor! Once the meat is browned, add the stock and scrape the bits off the bottom.
  1. Add the mushroom mixture to the dutch oven.
  1. Add the milk and sherry. Bring to a boil, reduce heat to medium, cover and simmer for 60 minutes, stirring occasionally. You want the beef to break down (like stew meat). It will be tender and fall apart. 
  1. Once the meat is cooked, I like to take an immersion blender and beat things up in the pot. This is optional. It breaks down some of the meat and mushrooms and helps to thicken things up.
  1. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.
  1. Served with crusty bread.

1 comment:

Heather said...

Thanks for the recipe, Erika! My name is Heather and I have a quick question regarding your blog that I was hoping you could answer! Please email me at Lifesabanquet1(at)gmail(dot)com :-)


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