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Hungarian Goulash Soup Recipe

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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

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15 Servings
Prep: 40 min. Cook: 2 hours

Ingredients

1-1/4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons Crisco® Pure 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) 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 and garlic for 8-10 minutes over medium heat or until lightly browned.
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 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 and vegetables are tender. Serve with sour cream if desired. Yield: 15 servings.

Nutrition Facts: One 1-cup serving (prepared with lean stew meat and reduced-sodium broth and 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.

Hungarian Goulash Soup published in Country Woman September/October 1996, p29