Goulash Soup

Goulash Soup

1/4 cup olive oil

1 cup minced onions

4 cloves minced garlic

1 cup pureed tomatoes (I used whole canned tomatoes and pureed them with a stick blender)

1 pound beef, sliced into short, thin pieces (don’t get an expensive cut, use something like round steak or London broil)

1 t. hot paprika, to taste (available in specialty food stores)

1/2 t. regular store-brand paprika

4 cups chicken broth and

2 cups beef broth (or use all beef broth if you want a beefier flavor)

1/2 cup red wine

2 small potatoes, diced into small pieces

1 large carrot, chopped finely

salt, to taste

2 bay leaves

1/4 tsp. caraway seeds

Saute the onions in the olive oil until wilted, then add the garlic and saute a minute or two. Add the pieces of beef and brown lightly, then add the rest of the ingredients, except the potatoes. Simmer gently for about 45 minutes, then add the potatoes and cook for another 45 minutes. Remove bay leaves before serving.