Ungarische Goulasch Suppe

• 2 Tbsp. tomato paste
• 4 Tbsp. Hungarian paprika
• 1 tsp. caraway seed
• 1 tsp. marjoram
• 1 bay leaf
• 2 cloves garlic, finely minced
• lemon zest from 1/2 lemon, using yellow only
• salt and pepper to taste.
• stew meat, diced in 1/4 x 1/4 inch pieces
• onions, diced small

1. Saute onions over medium high heat in a Dutch oven until translucent, but not brown.
2. Add meat and brown until almost cooked.
3. Reduce the liquid in the pan until almost gone, being careful not to scorch.
4. Once reduced, add tomato paste, paprika, salt and pepper.
5. Simmer 10 minutes, stirring occasionally to prevent burning.
6. Add remaining seasonings and cover with enough water to just cover the meat.
7. Simmer for 1/2 hour and adjust seasonings to taste.

tomato paste, paprika, caraway seed, marjoram, bay leaf, garlic, lemon zest from, salt, stew meat, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320954 (may not work)