Hungarian goulash soup

 

My DH feels that goulash should always contain mushrooms and be served with noodles.  If you don't agree, please feel free to make whatever substitutions are traditional for your family :-)

That said, this is hardly traditional goulash, but rather a soup version. Love the flavors, and I hope you will too!

Hungarian Goulash Soup

Vegetable oil
2 onions, chopped
1 lb stew beef, cubed
Flour
Water
1/4 c tomato paste
3 T paprika
1 T caraway seeds
1 clove of garlic, minced
2 t marjoram
1 t lemon peel, fresh grated
Hot pepper sauce
Pinch of sugar
Beef stock
2 - 3 c mushrooms, sliced
Egg noodles
Sour cream (optional)

Saute the onions in oil in a stockpot or dutch oven. Remove them when soft and set aside. Brown the meat on all sides, sprinkling with flour. Add a bit of water and scrape up the browned bits. Add the onions back in along with the tomato paste through the sugar. Add the stock slowly, stirring. Bring to a boil and lower heat to simmer. Cover and simmer 1-1/2 hours. Add mushrooms and noodles before serving and simmer until soft. Serve topped with sour cream.