Goulash soup [gulyassuppe]
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef; chuck, shin or neck |
| 2 | tablespoons | Lard, rendered beef fat or bacon fat |
| 1 | large | Onion; chopped |
| 1 | tablespoon | [heaping] Hungarian sweet paprika |
| Salt and pepper | ||
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Tomato paste |
| 1 | tablespoon | Caraway seeds |
| ½ | teaspoon | Marjoram |
| 1 | clove | Garlic |
| 2 | quarts | Water |
| 3 | mediums | Potatoes; peeled and diced |
Directions
Cut beef into ¾" cubes. Heat lard or fat in a 3 qt saucepan and saute onions until golden. Sprinkle with paprika and saute 1 min stirring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve.
Variation: Shepherd's Soup- use much less paprika say a scant teaspoon, and sprinkle soup with croutons and dill when serving.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-03-95