Budapest Goulash Soup

from ms Inspire on the Danube River

submitted by Richard and Marilyn Lonergan

preparation time: 4 hours overall, including cooking

serves 8 to 10

1 tablespoon olive oil

1 pound boneless bottom round steak, cut in ¾ inch cubes

4 large onions, finely chopped

3 garlic cloves, minced

1 teaspoon caraway seeds

3 bay leaves

salt and pepper to taste

3 red bell peppers, seeds removed and finely diced

2 carrots, diced finely

2 tablespoons sweet Hungarian paprika

5 small red potatoes, peeled and cut in ½ inch cubes

2 quarts water (more may be needed)

sour cream for decoration

Use large stew pan. Salt and pepper beef cubes and sauté them quickly in olive oil. Set aside beef.

Then, using same pan, sauté the chopped onion until soft; add garlic and sauté for 1 more minute.  Add sautéed beef back into onion mixture.  Add red bell peppers, carrots, paprika, bay leaves, and water. Cook until the beef gets soft, about 2 ½ hours.  You may need to add more water. Then add the potato cubes and cook for 45 minutes more. Remove bay leaves. Add salt and pepper to taste. Serve with a touch of sour cream.

This is comfort food!  Could be prepared using ground beef instead of beef cubes