Rich Hungarian Goulash Soup |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 15 |
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This soup, similar to one my mother made years ago, is brimming with vegetables. 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-free seasoning blend |
2 cans (14-1/2 ounces each) reduced-sodium 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 |
1 cup (8 ounces) fat-free sour cream |
Directions:
1. In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings.
2. Heat remaining oil in the small pan; saute onions and garlic for 8-10 minutes over medium heat or until lightly browned. Add the paprika, caraway, pepper, cayenne and seasoning blend; cook and stir 1 minute.
3. 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.
4. 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. Yield: 15 servings.
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