Recipe: Beef Goulash Soup (using filet mignon, 1970's)

BEEF GOULASH SOUP

"This is also a typical Viennese soup. It is made with the tail of the filet, which is better than stew meat because it takes a shorter time to cook and doesn't get stringy when you reheat it."

2 tablespoons butter
2 tablespoons corn oil, divided use
1 tablespoon sweet Hungarian paprika*
4 cups sliced Spanish onions
1 pound filet mignon tail, cut in 1/2-inch cubes
Freshly ground black pepper (20 turns of the mill)
1 tablespoon minced garlic
1/4 pound fresh mushrooms, sliced
2 tablespoons chopped fresh parsley
3 cups peeled cubed potatoes
1 teaspoon salt
1 cup water
1 cup chicken stock
2 cups beef stock
1 cup sour cream (for serving)

In a 12-inch saute skillet, heat the butter with 1 tablespoon of the corn oil until the butter melts. Add the paprika and the onions; saute over medium heat for about 10 minutes or until the onions start to brown.

While the onions are sauteing, place an iron skillet over high heat until it smokes. Add the remaining tablespoon corn oil and heat until very hot. Add the beef cubes and saute a few minutes or until they have browned. Add the pepper. Turn off the heat. Do not wash this skillet.

To the skillet containing the onions, add the garlic and saute about 1 minute. Add the mushrooms, parsley, the browned beef, potatoes, and salt.

Deglaze the iron skillet with 1 cup water. Add the deglazing liquid, the 1 cup chicken stock and 2 cups beef stock to the soup. Turn the heat to high and bring the soup to a simmer. Turn the heat to low. Cover and simmer for about 1 hour, stirring occasionally.

Serve piping hot with sour cream on the side.

TO MAKE AHEAD:
Beef Goulash Soup lasts for several days in the refrigerator. It also freezes well.

*Taste the paprika before using. It should be sweet. If it is not, reduce the quantity to 1 teaspoon.

Makes 4-6 servings
Source: Mrs. Russo, New York City (c.1970), Soup, Salad and Pasta Innovations by Karen Lee, 1987