Hungarian Goulash Soup

• 1 lb lean stew meat
• 1 onion, sliced
• 2 large potatoes, cut in a large dice
• 12-2 cup thick-cut carrot (optional)
• 1 tablespoon paprika
• 12 teaspoon cayenne pepper (start with 1/4 tsp if you don't like much heat.)
• 1 12 teaspoons salt
• 1 bay leaf
• 6 cups water

1. I use my dutch oven for this.
2. Caramelize onions in a little olive oil.
3. Remember to do this low and slow!
4. Remove onions from pot.
5. Brown meat with paprika, cayenne, and salt.
6. When meat is brown, add water and bay leaf.
7. Bring to a boil.
8. Reduce heat and simmer for 30 minutes.
9. Add potatoes, carrots (optional), and caramelized onions.
10. Return to a boil.
11. Reduce heat and simmer for 1 hour.
12. Serve with crusty bread.

lean stew meat, onion, potatoes, carrot, paprika, cayenne pepper, salt, bay leaf, water

Taken from www.food.com/recipe/hungarian-goulash-soup-493518 (may not work)