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German Goulash Soup
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
35
minutes
mins
Total Time
2
hours
hrs
45
minutes
mins
Servings:
6
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1
large onion
diced
2
cloves
garlic
minced
2
Tb
butter or ghee
3
lb
beef stew meat
2
tsp
flour
(use tapioca for paleo version)
1/4
c
tomato paste
3
stalks
celery
diced
3
carrots
sliced
1
quart
beef broth
2
c
red wine
3/4
tsp
sea salt
1/2
tsp
black pepper
2
tsp
caraway seeds
2
Tb
paprika
2
Tb
Worcestershire sauce
(or coconut aminos for paleo)
2
bay leaf
2
lb
potatoes (red or yellow)
peeled and cubed (substitute parsnips if you prefer for paelo)
Instructions
To begin, melt the butter in a large pot or Dutch oven over medium heat. Add in the onion and garlic and cook for 1 minute.
Add in the beef and cook until it is just browned on the outside.
Sprinkle the flour all over the meat.
Add in all of the remaining ingredients except the potatoes.
Bring it all to a gentle boil, then reduce the heat to a simmer. Cover and cook for 90 minutes - 2 hours, or until the meat is very tender.
Add in the potatoes (or parsnips). Cook for about 20 minutes longer or until the potatoes (or parsnips) are tender.
Discard the bay leaf.
Enjoy!
Notes
This recipe can also be made with pork or venison instead of beef.
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