Hungarian Goulash Soup

• 1 1/4 lb. beef stew meat, cut into 1-inch cubes
• 2 Tbsp. olive or vegetable oil, divided
• 4 medium onions, chopped
• 6 garlic cloves, minced
• 2 tsp. paprika
• 1/2 tsp. caraway seed, crushed
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 tsp. salt (optional)
• 2 (14 1/2 oz.) cans beef broth
• 2 c. cubed peeled potatoes
• 2 c. sliced carrots
• 2 c. cubed peeled rutabagas
• 2 (28 oz.) cans diced tomatoes (undrained)
• 1 large sweet red pepper, chopped
• sour cream (optional)

1. In a Dutch oven over medium heat, brown beef in 1 teaspoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions and garlic for 8 to 10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and salt, if desired. Cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat, cover and simmer 30 to 40 minutes or until meat and vegetables are tender. Serve with sour cream, if desired. Makes 15 servings.

beef stew meat, olive, onions, garlic, paprika, caraway seed, pepper, cayenne pepper, salt, beef broth, potatoes, carrots, peeled rutabagas, tomatoes, sweet red pepper, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140862 (may not work)