Title: Goulash Soup with Beef
Categories: Meat Good Soup
Yield: 12 Servings

MARINADE FOR MEAT
1	lb	Lean stew beef, bite size
1/4	c	Olive oil
1	tb	Soy sauce
1/8	ts	Coarsely ground pepper
1	ts	Italian seasoning
1	tb	Worcestershire sauce
1/4	c	Sherry vinegar
1/4	c	Wine; red or white
1	md	Lemon, squeezed
1	tb	Minced garlic
SOUP
1/2	md	Cabbage head
2	lb	Onion, diced
2	lb	Potato cubed
1	lb	Carrots package
2	md	Green peppers
2	tb	Garlic clove minced
2	ts	Garlic patch
4	tb	Paprika
1	ts	Pepper
1/4	ts	Cayenne pepper
1		Bay leaf
2	ts	Caraway seed
24	oz	Beer regular
5	cn	15 1/2 oz beef boullion
6	oz	Tomato paste canned
28	oz	Italian canned tomatoes

First marinade the meat. Should be done at least eight hours before and I like to do it over night.

"... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade.

1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in zip lock bag. Pour marinade over meat; seal and turn and squeeze bag to mix well. turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally.

2. Remove meat from marinade; drain well. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

Chop the cabbage into small pieces. Dice the potatoes into bite size. Dice the onion finely. Slice the carrots into bite size. Dice the peppers.

In a large 10 quart pot under medium to high heat, place the drained meat and brown it. Remove from pot and set aside. You may need some oil if beef starts to stick.

In the same pot, add a couple tablespoons olive oil . Saute the garlic then add onions and saute until clear. Add all the other liquids and seasoning. Bring to a boil stir, turn down to low and stirring occasionally cook covered for 45 minutes. Then add all the vegetables and slow cook for several hours.

Source: Adapted from two sources The Vegetarian Times Magazine By novmom@juno.com (Angela Gilliland) on May 12, 1997

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