Hearty Goulash Soup

Submitted by: Admin on 08/09/2007

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2.50 avg rating
4 votes

Rating

A wonderful meal, all from the soup kettle. This soup can be made one day, refrigerated overnight, then finished the next day.

Ingredients

4 slices beef shank (2-1/2 to 3 lbs)
2 Tbs. EACH salad oil and butter or margarine
2 large onions, thinly sliced and separated into rings
1 clove garlic, minced
1 Tbs. paprika
3 cups water
1 EACH green and red bell pepper, seeded and cut into strips
2 tsp. salt
1 tsp. caraway seeds
1 small dried hot red chile, crushed
1 can (1 lb.) tomatoes
2 medium potatoes, cut lengthwise into eights
Sour Cream

Directions

1. Brown beef shanks in heated oil in a 4-1/2 to 5-quart Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings.

2. Add butter to pan; in it cook onions over medium heat until limp and lightly browned. Mix in garlic and paprika.

3. Add beef shanks (and any juices), water, red and green peppers, salt, caraway seeds, chile and tomatoes (coarsely chopped, with liquid).

4. Bring to boiling. Reduce heat. Cover and simmer until meat is tender, 2 to 2-1/2 hours.

5. Remove meat; discard fat and bones, then return meat to soup. Skim and discard fat from soup.

6. Add potatoes. Boil gently, uncovered, until tender, about 30 minutes. Add salt to taste.

7. Serve soup with a dollop of sour cream added to each portion.