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Goulash Soup Recipe

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This recipe for Goulash Soup, by , is from Euler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tanya Gottstein, daughter of Eunice Patterson (Euler)


2 tbsp oil
2- 2 1/2 lbs stew meat
4 large white onions, finely sliced
1 tsp marjoram
1/2 tsp caraway seeds, finely cut
1 small can tomato paste
2 cloves garlic
2 tbsp paprika
Cayenne and chilli pepper to taste
2- 3 large peeled potatoes, cubed

In frying pan, heat oil. Add onions to hot oil and fry up until brown.
Put cooked onions into food processor. Blend until smooth.
Add paprika to onion mush. Return to frying pan and fry it up for just a minute.
Take off stove and put into a pot. Add other spices, tomato paste, meat.
Mix together. Fill tomato paste can with water and add to mixture.
Put in pot and cook on low for 1.5 to 2 hours.
After that time, add potatoes. Cook until potatoes are tender.
When done , add the cayenne and chilli pepper to taste.
Add more water for desired consistency.

Personal Notes:
Personal Notes:
A personal favourite recipe from my mother-in-law.
Add more water at end for goulash soup, keep it thicker for stew.
Serve with sourdough bread.




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