|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Hungarian Goulash Soup
|
|
by:
Bernice Kelly
|
|
|
|
Hungarian Goulash Soup Recipe browns short ribs in oil then adds onions, garlic, paprika, bell pepper, caraway seed, tomatoes and chile peppers and cooks until tender, refrigerates over-night and adds potatoes to finish goulash dish.
|
INGREDIENTS
|
|
2 tablespoons each salad oil
and butter or margarine
|
|
3 pounds boneless English-cut
short ribs, cut in about
1 1/2-inch chunks
|
|
2 large onions, chopped
|
|
1 clove garlic, mashed
|
|
1 tablespoon paprika
|
|
5 cups water
|
|
1 large red bell pepper, seeded
and cut in thin strips
|
|
2 teaspoons salt
|
|
1/8 teaspoon white pepper
|
|
1 teaspoon caraway seed
|
|
2 tomatoes, peeled and coarsely chopped
|
|
1 small, dried, hot red chile pepper, crushed
|
|
2 medium potatoes, cut lengthwise in eighths
|
|
Sour cream
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In a 4 1/2- to 5-quart Dutch oven, heat oil and brown meat, about a fourth at a time. When all the meat is browned, pour off pan drippings and discard them. Melt butter in the
same pan. Add onions and garlic, and cook over medium heat until onions are soft and golden; blend in paprika.
|
|
|
|
2:
Stir in browned meat and its juices, water, red pepper, salt, white pepper, caraway seed, tomatoes, and chile pepper. Bring to a boil, reduce heat, cover, and simmer about
2 1/2 hours, until meat is tender. Cover
and refrigerate several hours or overnight.
|
|
|
|
3:
Skim off and discard fat. Bring
soup to a simmer. Add potatoes and
cook until tender, about 30
minutes longer. Taste; add salt if
needed. Serve with sour cream to
spoon on at the table.
|
|
|
|
4:
|