Goulash Soup
Submitted by brianjwood on September 03, 2002 at 1:14 pm

DESCRIPTION
Goulash Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Goulash Soup (Gulyassuppe)

2 Tbs (30 ml) butter, lard, or bacon fat
1 large onion, diced
2 Tbs (30 ml) Hungarian paprika
1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes
6 - 8 cups (1.5 - 2 L) water
2 - 3 cloves garlic, finely chopped
2 Tbs (30 ml) vinegar
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) caraway seeds
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
2 - 3 medium potatoes, peeled and diced

Heat the butter in a large, heavy pot and saute the onion until tender but not brown, about 5 minutes. Stir in the paprika and cook for 1 minute. Add the beef and stir until the meat is lightly browned. Add the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour. Add the potatoes and simmer 15 to 20 minutes, until the potatoes are tender.
This hearty soup is often served as a midnight snack in Bavaria.
For best results, let it mellow in the refrigerator overnight before reheating and serving.
Serves 4 - 6
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
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