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Title: The Gabor Sister's Goulash Soup
Categories: Soup Celebrity Marinade
Yield: 6 Servings
| 2 | md | Sized onions, minced |
| 3 | tb | Fat |
| 1 | lb | Lean beef, cubed |
| 1 | ts | Paprika |
| 6 | c | Light soup stock |
| 2 | lg | Carrots, sliced |
| 4 | md | Sized potatoes, cubed |
| 1 | lg | Tomato, quartered |
| 1/2 | ts | Caraway seeds |
| 2 | Sprigs parsley | |
| Salt and pepper to taste | ||
| 1 | Bay leaf | |
| 1 | ts | Minced fresh parsley or dill |
| 1/2 | ts | Sweet paprika |
Mince onions and saute in fat until light golden; do ot let them brown. Set
aside. In the same skillet, add cubed beef and brown lightly on all sides.
Add paprika and blend well. Heat soup stock and add browned beef and
onions. Cover tightly and cook gently over medium heat until meat is
fork-tender, about 2 hours. Then add all the vegetables, caraway seeds, and
parsley sprigs. Season with salt and pepper. Add bay leaf. Cover and simmer
gently over low heat until the vegetables are tender. Discard parsley
sprigs and bay leaf. Sprinkle with minced fresh parsley or dill. Prepare
your favorite dumplings; add them to soup about 15 minutes before serving.
NOTE from Jolie: The popularity of Goulash in the Hungarian home is well
known. By the addition of more meat cubes this hearty Goulash Soup may be
served as a main dish. You may vary the flavor by adding favorite
seasonings. Gutes aus Ungarn means Something Good from Hungary and Scharf
means HOT (as in spicy). I have a Hungarian Goulash Soup recipe for you by
Jolie Gabor (yes, the Gabor sisters' mother) previous next