Knödel Goulash Soup

Heat the vegetable oil in a large Dutch oven or stockpot over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.

Add the chopped onions and diced red bell pepper to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the sweet paprika, smoked paprika, and caraway seeds. Cook for 1 minute, stirring constantly, until fragrant and the spices bloom, releasing their aromas into the air.

Stir in the tomato paste and cook for another minute. This will add depth and richness to the soup.

Return the seared beef to the pot. Pour in the beef broth and add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the beef is very tender.

While the beef is simmering, prepare the Knödel. In a large bowl, combine the flour, egg, and salt. Gradually add the milk or water, mixing until a soft, slightly sticky dough forms. If using, gently fold in the cubed stale bread. The dough should be moist but not runny. Let rest for 15 minutes.

After the beef has simmered for an hour, add the cubed potatoes to the pot. Continue to simmer until the potatoes are tender, about 20-30 minutes.

While the potatoes are cooking, bring a large pot of salted water to a simmer. Using wet hands or two spoons, form small Knödel (dumplings) from the dough. Gently drop the Knödel into the simmering water. They will initially sink, then rise to the surface when cooked. Cook for about 8-10 minutes, or until cooked through.

Once the Knödel are cooked, remove them from the water with a slotted spoon and add them directly to the goulash soup.

Remove the bay leaves from the soup. Taste and adjust seasoning with salt and pepper as needed. Ladle the Knödel Goulash Soup into bowls and garnish with fresh chopped parsley. The soup should be a deep red color, with a rich, savory aroma.

Serve hot and enjoy the comforting warmth of this hearty soup.