Hungarian Goulash
Nutrition
Calories: 400 kcalCarbohydrates: 16 gProtein: 21 gFat: 43 gSaturated Fat: 24 gCholesterol: 64 mgSodium: 688 mgFiber: 8 gSugar: 8 gVitamin A: 17.075 IUCalcium: 40 mgIron: 12 mg
Ingredients
- 3 tbsp lard or shortening
- 1-1/2 cups fresh or frozen chopped onions
- 1 whole small green pepper cut into 1/2-inch chunks
- 1 whole garlic clove crushed
- 6 cups water
- 1-1/2 lbs beef stew meat cut into 3/4-inch cubes
- 12 ozs veal heart cut into 3/4-inch cubes
- 2 tbsp paprika
- 3 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 tsp caraway seed
- 24 ozs Fresh potatoes peeled and cut into 3/4-inch cubes
- 16 ozs canned tomatoes
Instructions
- In 5-quart Dutch oven over medium-low heat, in hot lard or shortening, cook onions, green pepper and garlic just until onion is tender, about 10 minutes, stirring occasionally.
- Add water, beef, heart, paprika, salt, red pepper and caraway seed; heat to boiling. Reduce heat to low; cover and simmer 1-1/2 hours or just until meat is fork-tender.
- Add potatoes; cover and cook 10 minutes longer or until potatoes are tender.
- Drain liquid from tomatoes and add to mixture in Dutch oven. With small knife, coarsely chop tomatoes; stir into mixture.
- Cook soup just until heated through.
- Ladle into warm soup plates and serve at once.