The Best of Czech Cooking/Peter Trnka 1997

Beef Goulash Soup
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb stewing beef, cubed 2 rashers of bacon, diced 1 medium onion, finely chopped
1 Tbs paprika 2 Tbs paprika 2 Tbs tomato paste
1/2 small celeriac, diced 8 cups water or broth 2 medium carrots, diced
1 medium parsnip, diced 4 medium potatoes, cubed 2 cloves garlic, mashed
1 tsp caraway seed, crushed 1 tsp celery seed, crushed 2 Tbs flour



1 Fry the bacon in a large pot till well done, but not crisp. Add the onion and fry slowly till almost golden, stirring occasionally. Add the cubed beef and fry till browned. Add the celeriac, carrot, parsnip, paprika, and tomato paste, and fry for several more minutes.
2 Add the water or broth (the pot should be about two-thirds full). Bring slowly to a bowl, reduce the heat, and simmer, partially covered, for about two hours or till the meat is tender. Add the potatoes, salt and freshly ground black pepper to taste, celery seeds, caraway seeds, and garlic. Simmer for another half hour or so, till the potatoes are done. If the soup needs thickening, mix the flour with some water in a small cup, add some of the hot liquid from the soup, then incorporate the thickener black into the soup, mixing well and letting boil for a couple of minutes.

Back