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Goulash








Ingredients

2 lb. beef chuck or rump (or 1 lb. each)
3 tbsp. vegetable oil
1/2  c. finely chopped onion
1 tbsp. paprika
1 tsp. salt
1 tsp. caraway seeds
2 tbsp. tomato paste
1 c. beef broth
4 medium potatoes
8 c. (2 qts.) water
1 medium green pepper, seeded and cut into strips
pinched noodles



Method

1. Cut meat into 1/2-inch cubes.

2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute.
Add onion and cook until transparent.

3. Add beef cubes, paprika, salt, and caraway seeds and cook for about
10 minutes, stirring frequently.

4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef
mixture and stir. Simmer for 30 minutes.

5. Peel potatoes and cut into bite-sized pieces.

6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a
boil and simmer for 15 minutes.

7. Return soup to a boil, add pepper strips and pinched noodles, and
cook for 10 more minutes, until noodles are tender.



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