Recipe: Hungarian Goulash Soup

HUNGARIAN GOULASH SOUP

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, optional
2 cans (14 1/2 ounces each) beef broth
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups cubed peeled rutabagas
2 cans (28 ounces each) diced tomatoes, undrained
1 large sweet red pepper, chopped
Sour cream, optional

In a Dutch 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 8-10 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 30-40 minutes or until meat and vegetables are tender.

Serve with sour cream if desired.

Makes 15 servings
From: Recipelink.com
Source: Julie Polakowski, West Allis, Wisconsin, Magazine recipe clipping, title and date unknown