Goulash Soup is an easy soup to make and a wonderful way to warm up on a cold day. This soup makes a delicious dinner for 4-5 people when served with rye bread and butter.
2 Tbsp. butter
1 chopped onion
1½ Tbsp. paprika
1 tsp. each salt and pepper
2 Tbsp. tomato paste
2 large carrots, sliced (or diced)
1½ lb. beef, cubed to 1 inch pieces (a London Broil or top round)
1 clove garlic, chopped
¾ tsp. caraway seeds
½ tsp. marjoram
3 large potaoes, peeled and cut in chunks
5 cups beef stock
1-2 tsp. beef bouillon (Better than Bouillon brand is best)
- In a large soup pot, melt the butter.
- Add the chopped onion and fry on medium heat, until it is translucent. Take the pan off the heat.
- Stir paprika, salt and pepper, tomato paste and a tablespoon of water into the onions. It will look a bit like a lumpy red paste.
- Add the beef cubes, carrots, garlic, marjoram and caraway seeds to the paprika mixture. Stir it up well.
- Put the pot back on the heat, and heat it up while stirring. When it’s hot, cover, and let simmer over low heat for 1¼ hours, stirring occasionally. Check to make sure it doesn’t burn… if it gets to dry looking, add a bit of water.
- After 1¼ hours- peel and cube the potatoes, add to the meat, stir, and then add the beef stock.
- Simmer, partially covered for 30 more minutes.
- Adjust seasoning to taste.