Follow us:FacebookTwitter

BetterRecipes : better recipes - better meals

Goulash Soup

Submitted by: | Source: Beethoven Restaurant, San Francisco, California

 Goulash Soup


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


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.