Goulash Soup


 This recipe serves 8


  • 2 Tbs lard Lard
  • 2 1/2 lbs chuck, cut into 1" cubes Beef, chuck, blade roast, separable lean and fat, trimmed to 1/2" fat, prime, cooked, braised
  • 2 cups coarsely chopped onion Onions, raw
  • 2 cloves garlic, finely chopped Garlic, raw
  • 1/8 tsp caraway seeds Spices, caraway seed
  • 1 Tbs salt Salt, table
  • 2 Tbs sweet hungarian paprika
  • 1 quart beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 1 quart hot water Water, municipal
  • 1 lb potatoes, peeled,cut into 1/2 pieces (3 Cups) Potatoes, raw, flesh and skin
  • 2 green peppers, halved,deribbed & cut crosswise into 1/4"strips
  • 2 medium firm tomatoes, cut into 1" pieces Tomatoes, red, ripe, raw, year round average
  • 6 medium carrots, scraped,sliced crosswise into rounds (2 cups)


Step 1

In a heavy 4 qt casserole, melt the lard over moderate heat. Drop in the chuck cubes and slowly brown them on all sides. Set beef aside on a plate, stir in onions and garlic and cook until onions are light gold. Return the meat to casserole and remove from the heat.

Step 2

Place caraway seeds and the tablespoon of salt in amortar and pestle, pound them to a fine powder. Stir this mixture into casserole, the add paprika. Pour in hot broth and water, the meat should be covered by 3-4 inches of liquid. Bring to a boil, then cover the casserole, reduce the heat, and simmer for 1 hour. Add potatoes and cook for an additional 30 mins then add green peppers, tomatoes and carrots, then cook fo 30 minutes longer. Taste for seasoning.


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