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Easy Hungarian Goulash Soup

Easy Hungarian Goulash Soup
This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!—Julie Polakowski, West Allis, Wisconsin
15 ServingsPrep: 40 min. Cook: 2 hours

Ingredients

  • 1-1/4 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 4 medium onions, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt, optional
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 cups cubed peeled potatoes
  • 2 cups sliced carrots
  • 2 cups cubed peeled rutabagas
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 large sweet red pepper, chopped
  • Sour cream, optional

Directions

  • In a Dutch oven over medium heat, brown beef in 1 tablespoon oil.
  • Remove beef; drain drippings. Heat remaining oil in the same pan;
  • saute onions for 8-10 minutes over medium heat or until lightly
  • browned. Add garlic; cook 1 minute longer.
  • Add the paprika, caraway, pepper, cayenne and salt if desired; cook
  • and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots
  • and rutabagas; bring to a boil. Reduce heat; cover and simmer for
© Taste of Home 2013

2 of 2

Easy Hungarian Goulash Soup (continued)

Directions (continued)

  • 1-1/2 hours or until vegetables are tender and meat is almost
  • tender.
  • Add tomatoes and red pepper; return to a boil. Reduce heat; cover and
  • simmer 30-40 minutes or until meat is tender. Serve with sour cream
  • if desired. Yield: 15 servings (3-3/4 quarts).
Nutrition Facts: 1 cup (calculated without salt and sour cream) equals 185 calories, 7 g fat (0 saturated fat), 38 mg cholesterol, 330 mg sodium, 16 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013