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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Eat this soup version of goulash with plenty of rye bread. Ingredients:
1/4-1/2 cup butter |
1 1/2 lbs beef, cubed (i use chuck) |
6 cups beef stock |
2 large onions, coarse chop |
1 1/2 teaspoons hungarian paprika |
1 teaspoon marjoram (optional) |
1 teaspoon caraway seed |
1/2 lb kielbasa, thickly sliced (or other spicy sausage) |
1 (1 lb) can peeled tomato |
1 teaspoon dark brown sugar |
1/2 head cabbage, coarsely chopped |
2 large potatoes, cubed |
salt & pepper |
Directions:
1. In a heavy skillet, heat 1 1/2 T butter and brown beef.
2. Transfer to heavy kettle.
3. Deglaze skillet with a little of the stock& add ccoking liquid to beef.
4. Heat rest of butter in same skillet; saute onion until soft& yellow, about 5 min.
5. Add paprika, marjoram& caraway; blend well, then add mixture along w/sausage, tomatoes& juice, sugar and the rest of the stock.
6. Bring to a boil, cover and simmer 1 hr.
7. Add cabbage, potatoes, S&P; cook until beef& potatoes are tender, about 45 min.
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