The gabor sister's goulash soup

6 Servings

Ingredients

Quantity Ingredient
2 mediums Sized onions, minced
3 tablespoons Fat
1 pounds Lean beef, cubed
1 teaspoon Paprika
6 cups Light soup stock
2 larges Carrots, sliced
4 mediums Sized potatoes, cubed
1 large Tomato, quartered
½ teaspoon Caraway seeds
2 Sprigs parsley
Salt and pepper to taste
1 Bay leaf
1 teaspoon Minced fresh parsley or dill
½ teaspoon Sweet paprika

Directions

Mince onions and saute in fat until light golden; do ot let them brown. Set aside. In the same skillet, add cubed beef and brown lightly on all sides.

Add paprika and blend well. Heat soup stock and add browned beef and onions. Cover tightly and cook gently over medium heat until meat is fork-tender, about 2 hours. Then add all the vegetables, caraway seeds, and parsley sprigs. Season with salt and pepper. Add bay leaf. Cover and simmer gently over low heat until the vegetables are tender. Discard parsley sprigs and bay leaf. Sprinkle with minced fresh parsley or dill. Prepare your favorite dumplings; add them to soup about 15 minutes before serving.

NOTE from Jolie: The popularity of Goulash in the Hungarian home is well known. By the addition of more meat cubes this hearty Goulash Soup may be served as a main dish. You may vary the flavor by adding favorite seasonings. Gutes aus Ungarn means Something Good from Hungary and Scharf means HOT (as in spicy). I have a Hungarian Goulash Soup recipe for you by Jolie Gabor (yes, the Gabor sisters' mother) <G> I haven't personally tried this recipe, but am posting it here for your perusal... Enjoy! Rita in Scottsdale 07/11/94 01:11 am

Posted to MC-Recipe Digest V1 #479 by "Robert and Carole Walberg" <walbergr@...> on Feb 9, 1997.

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