Hungarian Goulash Soup Recipe

Hungarian Goulash Soup Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with lean stew meat and reduced-sodium broth and without salt and sour cream)
  • Calories:
  • 185
  • Fat:
  • 7 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 38 mg
  • Sodium:
  • 330 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 0 g
  • Protein:
  • 15 g
  • Diabetic Exchange:
  • 2 lean meat, 1 vegetable, 1/2 starch.


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Hungarian Goulash Soup

Country Woman

SERVINGS: 15

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 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 seed, 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 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.

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