Ingredients
Beef and Seasoning
- 1 ½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes (approximately 1 pound after trimming)
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons unsalted butter, divided
Vegetables
- 1 pound yellow onions, diced (about 4 cups)
- 2 stalks celery, cut into 1-inch chunks (1 ½ cups)
- 1 large or 2 medium carrots, cut into 1-inch chunks (1 ½ cups)
- 3 large cloves garlic, chopped
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
Spices and Others
- ¼ cup tomato paste
- ¼ cup sweet Hungarian paprika
- ¼ cup whole-wheat flour or all-purpose flour
- 1 ¼ teaspoons caraway seeds, crushed
- 4 cups low-sodium beef broth
- 1 lemon, zested
- Fresh dill, for serving
- Sour cream, for serving
Instructions
- Prepare the Beef: Trim excess fat off the beef chuck-eye roast and cut the meat into 1-inch cubes. Season the beef cubes generously with kosher salt and black pepper.
- Sear the Beef: Heat 1 tablespoon of unsalted butter in the Instant Pot sauté function or in a Dutch Oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding, searing each side until browned. Remove the beef and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of butter to the pot. Sauté the diced yellow onions, celery, and carrots until they soften and start to turn translucent, about 5-7 minutes. Stir in the chopped garlic and cook for an additional minute until fragrant.
- Add Flavors and Thickener: Stir in the tomato paste, Hungarian paprika, and crushed caraway seeds with the vegetables, ensuring they are well combined. Sprinkle the flour over the mixture and stir continuously to cook out the raw flour taste, about 2 minutes.
- Deglaze and Combine: Gradually pour in the low-sodium beef broth while stirring to deglaze the pot, scraping any browned bits from the bottom. Return the seared beef cubes to the pot, stir well to combine all ingredients.
- Cook the Soup: If using an Instant Pot, secure the lid, set to high pressure, and cook for 35 minutes. If using a Dutch Oven, cover and simmer gently over low heat for 1.5 to 2 hours, or until the beef is tender.
- Add Potatoes and Finish Cooking: Once the beef is tender, add the Yukon gold potatoes to the pot. Resume cooking: in the Instant Pot, use sauté mode and cook for 10-12 minutes until potatoes are tender; in the Dutch Oven, cook uncovered for about 20-30 minutes until potatoes are cooked through.
- Finalize and Serve: Stir in lemon zest to brighten the soup. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh dill and a dollop of sour cream for richness and tang.
Notes
- Using sweet Hungarian paprika is essential for authentic flavor, but you can adjust the quantity to taste for more or less spice.
- Be sure to sear the beef in batches to get a nice crust and prevent steaming.
- If you prefer a thicker soup, allow it to simmer uncovered at the end to reduce slightly.
- Fresh dill adds a traditional herbal note; if unavailable, parsley can be substituted.
- For a gluten-free option, use gluten-free flour instead of whole-wheat or all-purpose flour.
- Storing leftovers in an airtight container in the fridge keeps well for up to 3 days, and flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Hungarian
