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Judi Troy;s Goulash Soup Recipe

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This recipe for Judi Troy;s Goulash Soup is from ET's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 TB oil
1+1/2 lb boneless beef chuck, cut up into 3/4 inch cubes
2 TB flour
7 cups water
1 large can of tomatoes, broken up
3 TB Worcestershire sauce, divided
2+1/2 tsp salt
1 medium onion, peeled
1 TB Parsley flakes
3 large potatoes, diced
2 or 3 cups of diced cabbage
4 carrots, sliced
3 ribs celery, sliced

In a large pot, heat oil, then add meat & brown well.
Stir in flour & cook for 2 minutes
Add water, tomatoes, half the worcestershire sauce, salt, onion, & parsley.
Bring to a boil, cover & reduce heat & simmer for an hour
Add vegetables & cook for another half hour or until meat & veggies are tender.
Stir in remaining sauce & serve hot

Personal Notes:
Personal Notes:
Better on the second day




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