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Hungarian goulash soup

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Ingredients/Components

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.

Rating:

3.3

Average rating: 3.3, total votes: 3

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