goulashsoup
Goulash Soup

Makes 10 servings
  • 3 1/2 pounds lean beef stew meat
  • 2 tablespoons vegetable oil
  • 4 carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 large clove garlic, minced
  • 3 tablespoons Hungarian paprika
  • 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
  • 1 1/2 teaspoons fresh savory or 1/2 teaspoon dried
  • 1/4 teaspoon whole caraway seed
  • 2 cups canned diced tomatoes, drained
  • 2 1/2 quarts beef broth
  • 1 cup chopped cabbage
  • 1/2 pound sauerkraut drained and lightly rinsed
  • 3 large Yukon Gold or other waxy potatoes, peeled and cut into small cubes
  • Salt and pepper, to taste
  • Sour cream (optional)
Cut the stew beef into 1-inch pieces. Heat the oil in a large stockpot over medium high heat. Brown the meat in two batches. Remove from pan and set aside. Add carrots, onions, celery, bell pepper and garlic to the pot and cook until the onion starts to brown. Add beef back to the pot.

Add the paprika, thyme, savory, caraway seed, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours. Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper. Serve with sour cream.

PER SERVING: calories: 560 (53% from fat); protein: 36.6 grams; total fat: 32.8 grams; saturated fat: 12.2 grams; cholesterol: 108 mg; sodium: 449 mg; carbohydrate: 28.9 grams; dietary fiber: 4.5 grams
– From Lori Vranizan, Portland

[Photo from thekatespanos via Flickr]