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.