Monday, September 5, 2011

Goulash Soup

1 pound beef loin
4 ounces butter
6 tablespoons flour
1 large onion
6 oz tablespoon tomato paste
1 tablespoon paprika powder
2 large potatoes
9 cups hot water (Could use beef base as a flavor)


Cut the meat in small pieces

Heat the butter in a frying pan and fry the meat until brown.

Sprinkle the flour and let color.

Add the chopped onions and lower the heat.

When the onions are golden brown, add the tomato paste and paprika powder.

Add bit by bit 8 ½ cups hot water (the soup must keep boiling)

Let the goulash soup simmer over low heat for 3 hours.

Add the small cubed potatoes and salt to taste.

The soup is ready when the potato cubes are cooked.


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