Hungarian goulash soup

Hungarian goulash soup

Hungarian goulash soup

Hungarian goulash soup photo 1
Hungarian goulash soup photo 2


  • paprika - 2 tsp
  • pepper - 1/2 tsp
  • salt optional - 1 tsp
  • garlic cloves, minced - 6 item
  • sliced carrots - 2 c
  • cayenne pepper - 1/4 tsp
  • medium onions, chopped - 4 item
  • sour cream optional - 1 item
  • beef stew meat, cut into 1-inch cubes
  • olive or vegetable oil, divided - 2 Tbsp
  • caraway seed, crushed - 1/2 tsp
  • cans beef broth - 2 1/2
  • cubed, peeled potatoes - 2 c
  • cubed, peeled rutabagas - 2 c
  • cans diced tomatoes undrained - 2 oz
  • large, sweet red pepper, chopped - 1 item

How to make hungarian goulash soup:

In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saut? onions and garlic for 8 to 10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and salt, if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until meat and vegetables are tender. Serve with sour cream, if desired. Yield: 15 servings.

Recipe categories: Soups & stews, Meat, Beef.

Hungarian goulash soup
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT1H6M
Total Time: PT1H6M

Cause of complaint:

Related ingredients:
butter, salad oil, ground beef, lean ground beef, bag frozen broccoli, medium red potatoes, bacon strips, cooked and crumbled, dry white beans, to 8 potatoes, cut or diced, small red potatoes unpeeled, cut into 1-inch cubes
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