Hungarian Goulash Soup

By carol gorman

Ingredients

• 1-1/4 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 4 medium onions, chopped
• 6 garlic cloves, minced
• 2 teaspoons paprika
• 1/2 teaspoon caraway seeds, crushed
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt, optional
• 2 cans (14-1/2 ounces each) beef broth
• 2 cups cubed peeled potatoes
• 2 cups sliced carrots
• 2 cups cubed peeled rutabagas
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 large sweet red pepper, chopped
• Sour cream, optional

Details

Servings 15

Preparation

Step 1

In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions and garlic for 8-10 minutes over medium heat or until lightly browned.
Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender.
Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are tender. Serve with sour cream if desired.Prep 40 minutes.Cook 2 hours