Recipe for cooking goulash place hungarian goulash soup

Soups for Salads :: Copy-Cat Soups

Goulash Place Hungarian Goulash Soup

Source: Goulash Place - Danbury, Connecticut

3 Tbsp. canola oil (or better yet, chicken fat)
1 lb. lean beef, cut into 3/4-in. cubes
1 tsp. Hungarian paprika
2 med. onions, minced (1 1/2 C.)
6 C. chicken broth or light soup stock
3 carrots, sliced into thin discs
4 med.-size boiling potatoes, cubed
1 lrg. tomato, peeled and cut into eighths
1/4 C. chopped parsley
1/2 tsp. caraway seeds
Salt and pepper to taste
1 bay leaf, broken in half
1/4 tsp. dried dill

Heat canola oil or chicken fat in bottom of 5-qt. stockpot over med. heat. Saut beef until browned on all sides, about 5 min., then season with paprika and remove with slotted spoon. Saut onions until they are soft but not browned, 6 to 8 min. Add broth and raise heat. When it simmers, add beef. Cover and simmer 2 hr. or until meat is very tender. Add carrots, potatoes, tomato, parsley, caraway seeds, salt and pepper, bay leaf and dill. Cover and simmer gently until potatoes are fork-tender, about 15 min. Discard bay leaf halves.

To serve: If desired, add your favorite dumplings to soup 15 to 20 min. before servings. Or serve with good bread on the side.

Makes approximately 6 servings.

Per servings: 321 cal. (percent of cal. from fat, 36), 23 grams protein, 30 grams carbohydrates, 4 grams fiber, 13 grams fat, 51 milligrams cholesterol, 176 milligrams sodium