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Arowhon Pines Goulash Soup

Country.Chef's picture
  Butter 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Thyme 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Beef 1 1⁄2 Pound, diced
  Onions 2 , sliced
  Carrots 2 , diced
  Celery stalks 2 , diced
  Beef stock 2 Cup (32 tbs)
  Tomato paste 1 Can (10 oz)
  Caraway seeds 1⁄4 Teaspoon
  Bay leaves 2
  Fresh garlic 1 Clove (5 gm)
  Salt To Taste
  Pepper To Taste

In a large frying pan, melt butter and oil.
Stir in thyme and paprika.
Add beef cubes and brown.
With a slotted spoon, remove beef cubes.
To the same saucepan, add onion; saute slowly until onions are golden.
Add carrots and celery and saute briefly - carrots and celery should remain crunchy.
In a large saucepan, bring beef stock to a boil.
Add tomato paste.
Add caraway seeds, bay leaves, and garlic.
Add sauteed vegetables and diced beef.
Simmer until beef and vegetables are tender.
Salt and pepper to taste.
This soup is good served with dill pickles and fresh bread and butter.

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