Recipe - Hearty Goulash Soup

5 sl Bacon; chopped
3 pound Boneless chuck; trimmed and
cut into One half inch cubes
2 tablespoon Vegetable oil
4 md Onions; (about 1 1/2
pounds), chopped
Fine
Fine
3 Garlic cloves; minced
3 tablespoon Paprika; (preferably
hungarian sweet)
1 One half teaspoon Caraway seeds
1/3 cup Allpurpose flour
One fourth cup Redwine vinegar
One fourth cup Tomato paste
5 cup Beef broth
5 cup Water
One half teaspoon Salt
2 Red bell peppers; chopped
fine
4 lg Russet; (baking) potatoes
(about 2 One half pounds)

In an 8 quart heavy kettle cook bacon over moderate heat, stirring, until
crisp and transfer with a slotted spoon to a large bowl. In fat remaining
in kettle brown chuck in small batches over high heat, transferring it as
browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook,
stirring, until golden. Stir in paprika, caraway seeds, and flour and cook,
stirring, 2 minutes. Whisk in vinegar and tomato paste and cook whisking, 1
minute. (Mixture will be very thick.) Stir in broth, water, salt, bell
peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup,
covered, stirring occasionally, 45 minutes.

Peel potatoes and cut into One half inch pieces. Add potatoes to soup and
simmer, covered, stirring occasionally until tender, about 30 minutes.
Season soup with salt and pepper.

Soup may be made 3 days ahead and cooled, uncovered, before chilling,
covered. Reheat soup, thinning with water if desired.

Yield: about 16 cups, serving 12

NOTES : Recipe courtesy Gourmet Magazine

Recipe by: Cooking Live Show #CL9041

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998