Mince onions and saute in fat until light golden; do ot let them brown. Set aside. In the same skillet, add cubed beef and brown lightly on all sides. Add paprika and blend well. Heat soup stock and add browned beef and onions. Cover tightly and cook gently over medium heat until meat is fork-tender, about 2 hours. Then add all the vegetables, caraway seeds, and parsley sprigs. Season with salt and pepper. Add bay leaf. Cover and simmer gently over low heat until the vegetables are tender. Discard parsley sprigs and bay leaf. Sprinkle with minced fresh parsley or dill. Prepare your favorite dumplings; add them to soup about 15 minutes before serving. NOTE from Jolie: The popularity of Goulash in the Hungarian home is well known. By the addition of more meat cubes this hearty Goulash Soup may be served as a main dish. You may vary the flavor by adding favorite seasonings. Gutes aus Ungarn means Something Good from Hungary and Scharf means HOT (as in spicy). I have a Hungarian Goulash Soup recipe for you by Jolie Gabor (yes, the Gabor sisters mother)
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6|
|Calories from Fat: 186 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 56mg||17 %|
|Sodium 98mg||3 %|
|Potassium 1065.1mg||28 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 27.2g|
|Protein 18g||26 %|
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Calories per serving: 385
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