Goulash Soup

I found this recipe in the January 2008 issue of Gourmet magazine.  It doesn't appear to be on their web site anymore, so I can't link to it.  It looked like it was tossed in as an afterthought.  They printed it at the end of the letters to the editor section.  In any case, it's become a favorite of mine.  It's a fantastic hearty winter soup, but it's tasty even in the middle of summer.  As a side note, it gave me another excuse to use my new French oven. :)

Goulash Soup

Ingredients:

• 2 ½ lb boneless beef chuck, cut into 1 ½-inch pieces
• 2 tablespoons olive oil
• 3 medium onions, chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons caraway seeds, slightly crushed
• 1 teaspoon dried marjoram
• ¼ cup all-purpose flour
• 1 (6 oz) can tomato paste
• 6 cups boiling water
• 1 teaspoon paprika, divided
• ¼ cup ketchup
• 2 teaspoons Worcestershire sauce
• ¼ teaspoon hot sauce
• Pinch of cayenne pepper
• 1 teaspoon fine sea salt

Directions:

1. Pat beef dry.  Heat oil in a large heavy pot over medium-high heat until it shimmers, then cook beef, stirring occasionally, until browned and beginning to exude liquid, 3 to 4 minutes. 
2. Add onions, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes. 
3. Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is deep golden, about 10 minutes. 
4. Add tomato paste and cook, stirring, 1 minute, then stir in hot water and ½ teaspoon paprika.
5. Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat breaks apart when pressed with a spoon, 1 ½ to 2 hours. 
6. Chill, uncovered, until cool, then covered overnight (at least 8 hours).
7. Remove solidified fat if desired, then bring soup to a simmer and remove from heat. 
8. Transfer meat with a slotted spoon to a bowl and coarsely shred with 2 forks. 
9. Return meat to soup and stir in ketchup, Worcestershire sauce, hot sauce, cayenne, sea salt, and remaining ½ teaspoon paprika and reheat over medium heat, stirring occasionally. 
10. Thin soup with water to desired consistency and season with salt and pepper.

Notes:
I add between 2-3 cups of water for the last step. Serve with a crusty country bread.  Serves 6.