Gulaschsuppe Recipe

• 3 tbsp. oil or possibly fat
• 3 lg. onions, finely minced
• 1 lg. red pepper, cut in sm. pcs (green is ok but not as good)
• 1 (28 ounce.) can peeled, Italian style, whole tomatoes
• 1 (6 ounce.) can tomato paste
• 1 1/2 pound roast or possibly other lean beef, cut into sm. cubes
• 6 c. warm beef broth
• Salt, pepper">pepper, paprika, garlic salt, oregano, parsley, grnd pepper">pepper
• Flour

1. Brown onions and meat in warm fat/oil.
2. Add in to broth.
3. Add in cut peppers to broth.
4. Drain tomatoes and put in blender (save juice) for a split second (tomatoes can be cut up instead of using the blender).
5. Add in tomatoes to broth.
6. Add in seasoning to taste.
7. Let simmer for 45 min.
8. Use juice from tomatoes and with the flour make a thick paste; add in, with tomato paste, to soup.
9. Mix very well and let simmer another 15 min.

oil, onions, red pepper, italian style, tomato paste, lean beef, warm beef broth, salt, flour

Taken from cookeatshare.com/recipes/gulaschsuppe-14880 (may not work)