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Hungarian Goulash Soup Recipe

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

Gil and Jeanne Slater
Added: Tuesday, November 28, 2006


1/2 lb slab bacon
5 medium onions
1 1/2 lbs lean beef chuck , cut into 1 inch cubes
5 cloves garlic
1/2 tsp caraway seeds
3 1/2 tsp paprika
1/8 tsp marjoram
9 cups beef stock
4 cups tomatoes, chopped (Can use canned)
1/2 cup dry red wine
1 1/2 tsp salt
1 cup tomato juice
3 1/2 tsp sugar
5 medium potatoes
6 beef franks (Can use sausage, hot or regular)
1 1/4 cups water
1/3 cup flour

Cut the bacon into 1/2 inch cubes, place in soup kettle
and fry until transparent, stirring from time to time.
Remove and set aside. Peel and chop the onions. Stir into
the soup kettle and cook til golden. Add beef cubes and
cook until the beef is slightly browned. Peel and mince the
garlic and add to the kettle with the caraway seeds, paprika
and marjoram. Stir for 2 minutes over low heat.
Add the beef stock, cover and simmer for 25 minutes.
Peel, seed and chop the tomatoes, and add them.
Stir in the wine, salt , tomato juice and sugar.

Bring to a boil , lower heat, cover and simmer for 25 minutes

Peel and dice the potatoes. Add to the soup together
with the sliced hot dogs and bacon and simmer until the
potatoes are tender. Blend the water and flour until free
from lumps. Add 1 cup of soup and mix well. Stir this mix
slowly into the hot soup and continue cooking, stirring
constantly, over low heat until the soup thickens.

If you like the taste of wine in your soup, stir a quantity
in now Add salt and pepper to taste. Cook 5 minutes longer
and serve.

Number Of Servings:
Number Of Servings:
8 generously
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Corn sticks go really well with this soup.

Do NOT make more than one recipe unless you are feeding an army or planning to freeze a bunch.




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