…Goulaschsuppe
Amazing how some time in the kitchen resulting in a good dinner and a glass of wine can make up for stupid days.
I wouldn’t put it up with Zum Rheingarten, but it was pretty good Goulaschsuppe, and I will be enjoying the leftovers. Found a recipe that looked pretty good and tweaked it. A little time consuming on prep, but overall pretty easy.
Goulaschsuppe
1# flank or sirloin, cubed or cut into whatever bite sized pieces strike your fancy
1/2 chopped onion
2 cloves garlic, minced & divided
~1 T butter*
2 medium white potatoes, peeled & cubed
1-2 medium carrots, peeled & chopped (if you can find whole baby carrots [not the pre-peeled kind], they are sweeter.)
1 14oz can beef broth + splash of red wine (or 2 c beef broth)
1/2 c water
1 t paprika (sweet hungarian if you can get hold of it, regular should work otherwise)
1 1/2 t sugar
1/2 t salt
1/4 t pepper
1/8 t red cayenne pepper
1 bay leaf
14 oz tomato sauce
3 oz tomato paste (garlic infused if you can get it)
1 t caraway seeds
Melt butter and brown the beef, onion & one of the cloves of garlic in dutch oven/stock pot/whatever. Drain and return to pot, add everything except tomato sauce, paste and caraway.
Bring to boil, reduce heat, cover and simmer 25-30 minutes.
Add tomato sauce, paste & caraway. Bring to boil again, reduce heat, cover and simmer another 25-30 minutes. Remove bay leaf & serve.
Makes around 4-6 servings
* Olive oil or vegetable oil can be substituted for the butter
Original at http://allrecipes.com/recipe/beef-goulash-soup/Detail.aspx