Recipe: Hungarian Goulash Soup
SoupsHUNGARIAN 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
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
MsgID: 3148682
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (5)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (5)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Assorted Recipes (5) |
Betsy at Recipelink.com | |
2 | Recipe: Mock Lime Pie (using sweetened condensed milk and frozen limeade) (freezer) |
Betsy at Recipelink.com | |
3 | Recipe: Hungarian Goulash Soup |
Betsy at Recipelink.com | |
4 | Recipe: Root Vegetable Medley with Brown Sugar Glaze |
Betsy at Recipelink.com | |
5 | Recipe: Quickie Spaghetti with Meat Sauce |
Betsy at Recipelink.com | |
6 | Recipe(tried): Hawkeye-Hillbilly Bean Soup |
Paul, Missouri |
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