Easy Hungarian Goulash Soup |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 15 |
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This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!Julie Polakowski, West Allis, Wisconsin Ingredients:
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) reduced-sodium 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 |
Directions:
1. 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 for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer.
2. 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.
3. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired. Yield: 15 servings (3-3/4 quarts).
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