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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
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,

Printed from tasteofhome.com Jul 8, 2008

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Hungarian Goulash Soup cont.

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 heat; cover and
simmer 30-40 minutes or until meat and vegetables are tender. Serve with sour
cream.

Yield: 15 servings.