Difference between revisions of "Gulaschsuppe"
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* ¼ tsp [[caraway seed]]s | * ¼ tsp [[caraway seed]]s | ||
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# Fry [[onion]]s in hot fat until transparent. | # Fry [[onion]]s in hot fat until transparent. | ||
# Add [[green bell pepper|green peppers]] and [[tomato]] paste. | # Add [[green bell pepper|green peppers]] and [[tomato]] paste. | ||
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[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
[[Category:Caraway seed Recipes]] | [[Category:Caraway seed Recipes]] | ||
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[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Latest revision as of 16:44, 16 July 2012
Description
Goulash soup
Ingredients
- 2 cups onion, chopped
- ¼ cup shortening
- 3 green bell peppers, chopped
- 3 tbsp tomato paste
- 1 lb beef cubes, 1-inch cubes
- red pepper, dash
- 1 tsp paprika
- 2 garlic cloves, minced
- 6 cups beef broth
- 1 tbsp lemon juice
- ¼ tsp caraway seeds
Procedures
- 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 (add cubed potatoes if you like and simmer until potatoes are done).
- Best when reheated and served the second day.
