Goulash Place Hungarian Goulash Soup

Yield: 6 servings

Ingredients

• 3 tablespoons vegetable oil (or better yet, chicken fat)
• 1 pound lean beef, cut into 3/4 inch cubes
• 1 teaspoon Hungarian paprika
• 2 medium onions, minced (1 1/2 cups)
• 6 cups chicken broth or light soup stock
• 3 carrots, sliced into thin discs
• 4 medium-size boiling potatoes, cubed
• 1 large tomato, peeled and cut into eighths
• 1/4 cup chopped parsley
• 1/2 teaspoon caraway seeds
• Salt and pepper to taste
• 1 bay leaf, broken in half
• 1/4 teaspoon dried dill

Instructions

1. Heat vegetable oil or chicken fat in bottom of 5-quart stockpot over medium heat. Sauté beef until browned on all sides, about 5 minutes, then season with paprika and remove with slotted spoon.
2. Sauté onions until they are soft but not browned, 6 to 8 minutes.
3. Add broth and raise heat. When it simmers, add beef. Cover and simmer 2 hours or until meat is very tender.
4. 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 minutes.
5. Discard bay leaf halves.
6. To serve: If desired, add your favorite dumplings to soup 15 to 20 minutes before serving. Or serve with good bread on the side.

Nutrition

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

Attribution

Goulash Place - Danbury, Connecticut