Goulash Soup
Submitted by: lynnda (see all recipes) | Source: Beethoven Restaurant, San Francisco, California
Ingredients:
| 6 Tbsp | Vegetable Shortening |
| 2 | Medium Onions, finely chopped |
| 1 lb | Beef Chuck, cut into ¾" cubes |
| 3 Tbsp | Tomato Paste |
| 3 Tbsp | Paprika |
| 1 Tbsp | Caraway Seeds |
| 1 | Garlic Clove,crushed |
| 1½ tsp | Dried Marjoram |
| 1 tsp | Finely Grated Lemon Peel |
| dash | Hot Pepper Sauce |
| Pinch Sugar | |
| 8 cups | Water |
| 2 | Small Potatoes, peeled and cut into ¾" cubes |
| Salt & Ground Pepper, to taste | |
Directions:
Melt 3 Tbsp. shortening in 8 quart stockpot over medium heat. Add onions and saute until golden. Remove from heat. Melt remaining shortening in large skillet over medium high heat. Add meat in batches and brown well on all sides. Add to onion. Pour small amount of water into skillet and stir up any browned bits clinging to bottom. Blend into meat mixture. Stir in tomato paste, paprika, caraway seeds, garlic, marjoram, lemon peel, hot pepper sauce and sugar. Add water and mix well. Put over high heat and bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours. Add potato and continue cooking until potatoes are tender, about 20 minutes. Skim off fat. Season soup to taste with salt and pepper. Ladle into bowls and serve. Serves 6
Simply marvelous...a marriage of beef, paprika and caraway.
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