Goulash Soup
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
chopped |
|
| ¼ | cup |
vegetable shortening
|
*
|
| 3 | each |
green bell peppers
chopped |
|
| 3 | tablespoons |
tomato paste
|
|
| 1 | pound |
beef
in cubes |
|
| 1 | dash |
red pepper flakes
|
*
|
| 1 | teaspoon |
paprika
|
|
| 2 | each |
garlic cloves
minced |
|
| 6 | cups |
beef stock
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
chopped |
|
| 59 | ml |
vegetable shortening
|
*
|
| 3 | each |
green bell peppers
chopped |
|
| 45 | ml |
tomato paste
|
|
| 453.6 | g |
beef
in cubes |
|
| 1 | dash |
red pepper flakes
|
*
|
| 5 | ml |
paprika
|
|
| 2 | each |
garlic cloves
minced |
|
| 1.4 | l |
beef stock
|
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
caraway seeds
|
|
Directions
Fry onions in hot fat until transparent.
Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients.
Simmer about 1½ hours, until meat is tender.
Best when reheated and served the second day.
