Hungarian Goulash Soup

This is one of my favorite winter soups. And with Mr. H being half Hungarian, this recipe gives me a little sense of bringing some family heritage into the mix.

Before I get into the recipe I'd like to just mention that I often say "I learn something new everyday." Even though I've been around the block (ok a few times) it surprises me sometimes the things I learn about that I would think I should know.

Like all those times I patiently waited for the cream cheese to soften on the counter when the recipe calls for softened cream cheese.....well right inside the little flap on the box it says that you can just pop the cream cheese in the microwave for about ten seconds and voila....softened cream cheese. I just noticed that today. inorite? OK, I hear you sniggering...you knew that all along. OK, so I'm a little slow, or non-observant, or whatever.

The other thing I learned today, after many years of frustrating struggles with saran wrap and tin foil rolls flopping out of the box when trying to tear off a sheet, is that there are these nifty little punch tabs on the ends of the box. Amazing....you just punch them inward and...again...voila...the roll stays put:

How is it that I never noticed that before until today???? OK, stop the sniggering already.

Here is something that I do know and faithfully practice every time I am cooking. I sharpen my knife:

Now on to the recipe for this deeelicious soup.

Saute diced onions in oil in a large pot or an incredibly amazing Le Creuset dutch oven if you happen to have a wonderful husband who bought you one for your birthday.

Throw 1 lb of beef stew meat (I use a sirloin or top round or whatever is on sale) cut in 1/2 inch pieces into a ziploc bag with some flour to coat. Add it to the onion and brown. It will start to make that lovely brown layer of naughty bits in the bottom of the pan.

Stir in a couple cloves of minced or pressed garlic (I have found it so much easier to press the garlic than mince for most recipes).

Stir for just about thirty seconds. Then add the spices: 1 tbsp Hungarian Paprika, 1/4 tsp dried marjoram, 1/2 tsp caraway seeds, a little salt & pepper to taste. Stir for another thirty seconds. Then add one 14 oz can diced tomatoes, 2 cans low sodium beef broth and three sliced carrots. Bring to a boil then cover and simmer for 45 minutes.

Then add 1 lb potatoes peeled & cubed and simmer for another 20 minutes (you might have to turn the heat up a little to get the simmer going again after adding the potatoes.

Pour into bowl and serve with a dollop of sour cream and some rolls or bread to sop up the delicious broth.

I'm tellin ya, ya gotta make this.

1 lg. onion, peeled & chopped

3 tbsp. oil
1 lb. stew beef cut in ½ inch pieces
3 tbsp. flour
1 tbsp. Hungarian paprika
1/4 tsp. dried marjoram
1/2 tsp. caraway seeds or more if desired
 2 cloves garlic crushed
4 c. beef broth or beef stock
1 can (14 oz.) diced tomatoes
3 carrots sliced
1 lb. potatoes, peeled & cut into 1/2" cubes
Salt & pepper to taste

Saute onions in oil in a large pot. Dredge beef in flour and brown with onions. Add garlic and seasonings. Cook 1 minute. Add tomatoes, broth, and carrots. Cover and simmer for 45 minutes. Add potatoes and simmer for 20 minutes.

Serve with sour cream or yogurt.