Hungarian goulash soup
10 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | xes | Med Onions, peeled & chopped |
2 | xes | Lg cloves Garlic, crushed |
½ | cup | Shortening or salad oil |
3½ | tablespoon | Paprika (Hungarian) |
3 | pounds | Lean Beef Chuck (1\" cubes) |
2 | xes | Lg Tomatoes, peeled & choppe |
2 | teaspoons | Caraway seeds |
1½ | teaspoon | Dried Marjoram |
1 | teaspoon | Minced Lemon peel |
8 | cups | Water |
2 | teaspoons | Salt |
½ | teaspoon | Pepper |
4 | xes | Med Potatoes, peeled & cubed |
Directions
Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10.