Wednesday, November 4, 2009

Ambry's "Famous" Goulash Soup

This delicious soup comes from Paul, our house-painter friend. One day he brought me a Xerox copy of the recipe from when it ran in the Ft. Lauderdale paper. Paul said that he loves this soup! You gotta try it!

It's not at all like what we think of as goulash around here. That's because it is a German recipe belonging to Paul's brother-in-law, Hans Huber, the proprietor of Ambry's, on Commercial Blvd in Ft. Lauderdale. He's originally from Munich, and his mother made this soup, as the story goes.

The mix of seasonings give it special flavor. I don't recall ever using caraway in a soup. But it is fantastic when combined with marjoram and Hungarian sweet paprika.

We loved it! Paul told me that the recipe was also picked up by USA Today.

Ambry's Goulash Soup
3 T. Vegetable oil (I used olive oil)
1.5 pound pork shoulder, trimmed and cut into 1 inch cubes
1.5 pound beef stew meat, cut into 1 inch cubes
2 medium onions, peeled and diced
3 medium tomatoes, seeded and diced
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
1 large green bell pepper, seeded and diced
1.5 quarts (6 cups) beef broth
1/2 cup tomato sauce
2 t. caraway seeds
2 t. dried marjoram
1/8 t. crushed red pepper flakes
1 T. Hungarian paprika
salt and freshly ground pepper to taste

In a large stockpot, heat oil over medium high heat. Brown meat without crowding on all sides. Will require doing it about 3 times. When one batch is done, remove and continue with the rest. Remove from pan and set aside.

Add onions, tomatoes, potatoes, carrots and green peppers. Saute about 3 mintues, or until slightly wilted and fragrant. Add browned meat and remaining ingredients, stirring well. Bring to a boil, reduce heat and simmer gently, partially covered, about 2 hours, or until meat is very tender.

The soup intensifies in flavor if made a day ahead.
Makes about 11 cups.

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