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