Arowhon Pines Goulash Soup
|Vegetable oil||2 Tablespoon|
|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|
|Fresh garlic||1 Clove (5 gm)|
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.