Hungarian Goulash Soup 1-1/4 pounds lean beef stew meat, cut into 1-inch cubes 2 tablespoons olive or vegetable 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-free seasoning blend 2 cans (14-1/2 ounces each) low-sodium beef broth 2 cups cubed peeled potatoes 2 cups sliced carrots 2 cups cubed peeled rutabagas Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hungarian Goulash Soup cont. 2 cans (28 ounces each) diced tomatoes, undrained 1 large sweet red pepper, chopped 1 cup (8 ounces) fat-free sour cream In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the small pan; saute onions and garlic for 8-10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and seasoning blend; 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 Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008

	Hungarian Goulash Soup heat; cover and simmer 30-40 minutes or until meat and vegetables are tender. Serve with sour cream. Yield: 15 servings. Printed from tasteofhome.com Jul 9, 2008 Copyright Reiman Media Group, Inc © 2008