Goulash Soup

Name: Goulash Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 quarts, 16 serving(s)
Ingredients: 1 1/2 lbs lean beef stew meat, cut into 1 inch cubes; 2 lbs beef soup bones; 1 quart fresh tomato, peeled and chopped; 1 medium onion, chopped; 4 potatoes, peeled and diced (on the larger side); 6 carrots, sliced; 3 celery ribs, sliced; 3 cups cabbage, chopped; 3 tablespoons Worcestershire sauce; 2 -4 teaspoons salt, depending on your taste; 1/2 teaspoon pepper; 3 tablespoons fresh parsley, minced

Submitted by breezermom

"I've never been to Germany, but have friends that were stationed there while in the military. They've told me this tastes a lot like the goulash soup served there. Don't forget the soup bones...they are what make the broth so rich and tasty!"

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Ready In:: 3hrs 20mins
Ingredients:: 12
Yields:: 4 quarts
Serves:: 16

ingredients

1 ¹⁄₂ lbs lean beef stew meat, cut into 1 inch cubes
2 lbs beef soup bones
1 quart fresh tomato, peeled and chopped
1 medium onion, chopped
4 potatoes, peeled and diced (on the larger side)
6 carrots, sliced
3 celery ribs, sliced
3 cups cabbage, chopped
3 tablespoons Worcestershire sauce
2 -4 teaspoons salt, depending on your taste
¹⁄₂ teaspoon pepper
3 tablespoons fresh parsley, minced

directions

In a large Dutch oven, cover the stew meat and soup bones with water. Bring to a boil and simmer, covered, for about 2 hours or until the meat is tender. Remove the meat from the bones; strain the broth and discard bones.
Return the meat and broth to the Dutch oven. Add the next nine ingredients (up to the parsley). Simmer, covered, about 1 hour or until the vegetables are tender. Sprinkle with parsley.

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Reviews

We loved this soup -- clock-full of vegetables and the flavor is wonderful! Made as directed except I forgot the soup bones -- delicious! Served with cornbread for a great meal on a cold night. Thanks for sharing!

ellie_