GOULASH SOUP (LOUISE'S VERSION OF BAVARIAN/HUNGARIAN) RECIPE - (4.3/5)

Goulash Soup (Louise's Version of Bavarian/Hungarian) Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 15

1 1/2 lbs Beef
2 Bay leafs
2 medium potatoes (diced)(optional)
2 Carrots (diced) (optional)
2 cloves Garlic (crushed)
1 yellow bell peppers (diced) (not American green pepper)(optional)
1 red bell pepper (diced)(optional(
1 1/2 lbs Yellow onions (two large onions, diced)
5 cups Beef broth
3 cups V8 Juice
1/2 tsp Black pepper, freshly ground
1/4 cup Imported Hungarian paprika, good quality sweet
2 tsp chili powder (no more, it is not chili)
1 tsp Salt
3 tbsp Pork lard or butter

Steps:

Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink. Add the bell peppers and cook for another 7-8 minutes. Add the carrots, potatoes, beef broth, V8, (original recipe calls for two tomatoes here instead of V8) bay leafs, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste. Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad. Notes If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.