Hungarian Goulash Soup
 
3 Tbsp  butter
1 lb.  round steak, cut into 1/2" cubes
1-1/2 cup  chopped onions
1 Tbsp  bottled, minced garlic
2 Tbsp  flour
2 Tbsp  sweet or hungarian paprika
3 Tbsp  tomato paste
4   1412 oz.) cans chicken broth, plus enough water to make 8 cups
1 can  (14-oz.) diced tomatoes, reserve juice
4   potatoes, peeled and shredded
4 large  carrots, diced or julienned thin
1   bay leaf
1/2 tsp  marjoram, dried
1/2 tsp  caraway seeds, crushed
1/2 tsp  coarsely ground black pepper
1/2 cup  sour cream
 
melt butter in large dutch oven. add beef and brown on all sides, about 5 
minutes. transfer to plate with slotted spoon, set aside. add onions and 
garlic and cook 5 minutes. add beef, flour and paprika; cook stirring 
constantly 3 minutes. stir in tomato paste until smooth. add chicken 
broth, water, tomatoes and reserved tomato juice, potatoes, carrots, bay 
leaf, marjoram, caraway seeds and pepper. bring to a boil; reduce heat 
and simmer, stirring occasionally, until beef is tender and vegetables are 
cooked through, about 45 to 60 minutes. remove bay leaf. top each 
serving with sour cream. makes 14 cups. when stirring about half way 
through cooking time, check seasonings and adjust at this time. it could 
need salt or more paprika. you can also substitute beef broth for chicken 
broth. 
 
175   calories per cupful
15 of carbs per cupful
4 fat per cupful
 
patty 
 
 
-- 
(ID: 6671) Mirror: rec.food.recipes: Sat, Aug 7, 2004


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