Title: Goulash Soup
Categories: Soup Main
Yield: 4 Quarts
| 1 1/2 | lb | Lean beef stew meat, cut into 1" cubes |
| 2 | lg | Beef soup bones |
| 1 | qt | Tomatoes, peeled and chopped |
| 1 | md | Onion, chopped |
| 4 | lg | Potatoes, peeled and diced |
| 6 | | Carrots, sliced |
| 3 | | Celery ribs, sliced |
| 3 | c | Chopped cabbage |
| 3 | tb | Worcestershire sauce |
| 2 | tb | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Minced fresh parsley |
In a large kettle or Dutch oven, cover stew meat and soup bones with water.
Simmer, covered, about 2 hours or until meat is tender. Remove meat from
bones. Strain broth and discard bones. Return broth and meat to kettle. Add
the next nine ingredients. Simmer, covered, about 1 hour or until
vegetables are tender. Sprinkle with parsley.