Goulaschsuppe (goulash soup)

6 servings

Ingredients

Quantity Ingredient
================INGREDIENTS= ==========================
½ cup Clarified butter
1½ pounds One-inch cubed meat (very
Lean veal, beef pork or wild game)
3 eaches Mashed garlic cloves
1 pounds Onions, diced 1/2 inch
1 pounds Celery, peeled and diced 1/2 inch
½ cup Flour
2 teaspoons Hungarian paprika
1 quart Beef stock
4 eaches Fresh tomatoes, blanched and peeled
1 pint Tomato juice
1 pint Tomato puree
1 pounds Fresh mushrooms, sliced 1/4 inch
8 eaches Ounces potatoes, diced 1/2 inch
1 teaspoon Coarse ground black pepper
1 tablespoon Worcestershire sauce
1 teaspoon Salt
Sour cream for topping
================DIRECTIONS== ==========================

Directions

Place clarified butter in a heavy soup pot and heat almost until smoky hot. Roll cubed meat in flour, and shake off excess. Put meat in hot butter, add one teaspoon each salt and pepper, and brown, mixing with a wooden spoon. Remove meat and set aside. Add garlic, onions and celery, and saute, stirring until vegetables are transparent. Add flour, and stir while cooking for two minutes. Add cooked meat and paprika, and stir. Add beef stock, tomatoes, tomato juice, tomato puree, and simmer slowly for 1-½ hours. Add mushrooms, potatoes, pepper, Worcestershire sauce, and simmer until potatoes are tender, but not mushy (about 30 minutes). Adjust seasoning with salt and pepper. If soup is too thick, add more beef stock to desired consistency. Serve with a dollop of sour cream.

Variation: Add 8 ounces of green or red bell peppers, blanched and diced ½ inch. Cook with mushrooms and potatoes. SERVES: 6-8 Submitted By FRED TOWNER On 11-07-94

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