Gulyassuppe :::gwhp32a

Yield: 6 Servings

Measure Ingredient
½ pounds Onions; chopped
¼ pounds Bacon; diced
1 teaspoon Paprika
½ teaspoon Caraway seed
1 pinch Marjoram
1 each Garlic clove; crushed
6 cups Beef stock
1 pounds Soup meat; finely cubed
1 teaspoon Salt
3 eaches Tomatoes;peeled/seeded/diced
¾ pounds Potatoes; peeled/diced
¼ cup Flour
¾ cup Water
3 eaches Beef franks; cooked/peeled
1 x Lemon juice

Saute the onions and bacon, until the onions are golden and puffy.

Add the paprika, caraway seeds, marjoram and garlic. Cook just a minute and add the beef stock, soup meat, salt and tomatoes. Simmer for 20 minutes. Add the potatoes, and more beef stock, if needed.

Continue to cook until the meat and potatoes are soft. Make a thin cream of the flour and water, and stir it slowly into the soup.

Continue to cook until thickened. Slice the cooked franks about ¼" thick and add to the soup along with a squeeze of lemon juice.

Gourmet's Old Vienna Cookbook

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