TRANSYLVANIAN GOULASH SOUP

TRANSYLVANIAN GOULASH SOUP image

Categories Soup/Stew Beef Quick & Easy High Fiber Low/No Sugar New Year's Eve Dinner

Yield 10-12

Number Of Ingredients 14

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Ingredients

2 Lbs of beef stew - cut in small cubes (spice it up in advance if you can with salt, pepper and paprika)
olive oil - 4 tablespoons
1 onion - chopped
½ red Bell pepper - chopped
½ green Italian pepper - chopped
1 teaspoon of chilly pepper flakes or half of a Jalapeno (hot) pepper - chopped
3 tablespoons of caraway seed
6-7 potatoes - peeled and cut into small cubes
20 baby carrots (already peeled) - cut up in ¼ inch rounds
home made spaetzli ( see my recipe) - use half of the ingredients so you won't end up with a lot, unless you desire to use it for other dishes.
water to cook with
Goulash paste, Vegeta or salt, and sweet paprika ( about 3 tablespoons)
fresh parsley - chopped
1 teaspoon of sour cream (optional)

Steps:

In a 9 Qt. soup pot add the olive oil, onions, and peppers and cook them until soft, then add the spiced up beef stew cubes and the caraway seeds. Stir it frequently and let the beef cook for about 15 minutes until it starts releasing it's own juices. Now add the Goulash paste and hot peppers, Vegeta or salt and 3 tablespoons of sweet red paprika. Fill the pot with water leaving 1 inch space for the potatoes and spaetzli for later. You will cook the beef until tender (about 1 ½- 2 hours on medium heat) when you add the peeled and cube cut potatoes and carrots to the soup. While the potatoes are getting soft make your spaetzli noodles and slowly add them to the soup. You know the drill, when the noodles are cooked they come up to the surface. Cook it for another 20 minutes and check for seasoning, now it's still the time to make it more spicy and salty. Add the freshly chopped parsley and let the soup rest for 30 minutes. You can serve it with sour cream in everyone's plate or plain, it's to die for either way.  Nice fresh bread, breadsticks and some scallions on the side will make your mouth water and crave for more. This is one of those soups that actually tastes better the next day because all the ingredients can make each other's acquaintances over night in the cold fridge, have a grand party and mingle to your taste bud's satisfaction  Make it for your New Year's Eve party a day before and watch the hungry folks devour it after midnight. I guarantee there won't be any leftovers. 