Recipe: Gulasch Suppe

GULASCH SUPPE

Perfect for chilly evenings, serve with crusty rolls.

3 tablespoons butter
1 1/2 cups chopped onions
1 tablespoon chopped garlic
1 1/2 lbs cubed top sirloin steaks (or more, if desired)
1/2 cup flour
2 tablespoons paprika
3 tablespoons tomato paste
1 (16 ounce) can tomatoes, undrained, chopped
8 cups water
8 teaspoons beef bouillon
2 tablespoons sugar
4 potatoes, diced
4 large carrots, diced
2 green bell peppers, diced
2 red bell peppers, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup cream (or less, if desired)

Melt butter in large soup kettle over medium-high heat and add onions; cook until translucent.

Stir in garlic and meat; cook and stir until meat is browned on all sides.

Add flour, paprika and tomato paste; stir until smooth. Add tomatoes, water and bouillon; stir to separate meat. Add remaining ingredients except cream; stir to combine. Heat to boiling; reduce heat and simmer about 1 hour or until meat and vegetables are tender.

Remove bay leaf; stir in cream.

Remove from heat 30 minutes before serving.

Servings: 8
Source: Bec