GOULASH SOUP (GULASCHSUPPE)

Goulash Soup (Gulaschsuppe) image

Provided by Diana Perry

Time 2h20m

Number Of Ingredients 14

1 lb chuck, rump or round beef, cut into 1" chunks
4 Tbsp butter
2 c onions, thinly sliced
2 large sweet peppers, 1 green & 1 red
6-1/4 c water -- divided
2 Tbsp hungarian paprika
1/4 tsp garlic powder
3 bouillon cubes
3 Tbsp water
3 tsp cornstarch
3 oz tomto paste
1/4 tsp marjoram
1 Tbsp worcestershire sauce
2-4 dash(es) tobasco sauce, to taste

Steps:

1. Brown the beef in the butter over medium high heat; add the onions and peppers and saute until onions are golden.
2. Stir in the tomato paste, 1-1/4 C of the water, paprika and garlic powder; simmer, covered, for 1 hours.
3. Add 5 cups of the water and the bouillon cubes; stir well and then simmer another 30 minutes.
4. Make a paste with the cornstarch and 3 tablespoons cold water and add that to the soup; bring to a boil, stirring constantly until thickened; add marjoram, Worcestershire and Tobasco sauce. Taste for salt. I don't add any more at this point, but you might want to.