Hungarian Goulash Soup
Makes 15 servings
1-1/4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil, divided
4 medium onions, chopped
6 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon caraway seeds, 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 the 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.
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