Soups:

Hungarian Goulash Soup

Comment on this recipe

Ingredients

1-1/4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive or vegetable oil, divided
4 medium onions, chopped
6 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon caraway seed, crushed
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 cans (12 to 14 ounces each) beef broth
2 cups potatoes, peeled and cubed
2 cups carrots, sliced
2 cups rutabagas, peeled and cubed
2 cans (28 ounces) diced tomatoes, undrained
1 large sweet red pepper, chopped

Instructions

In a large oven over medium heat, brown beef in 1 tablespoon oil. Remove beef, drain drippings. Heat remaining oil in the same pan, saute onions and garlic for 8 to 10 minutes over medium heat, until lightly browned. Add paprika, caraway, pepper, cayenne and salt if desired. Cook and stir one minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas. Bring to a boil. Reduce heat, cover and simmer 1-1/2 hours or until vegetables are tender. Add tomatoes and red pepper; return to boil. Reduce heat, cover and simmer 30 to 40 minutes or until meat and vegetables are tender. Serves 15.

Betty Paustian
Davenport