German Goulash Soup

Prep Time10

Cook Time2 35

Total Time2 45

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

1 large onion diced
2 cloves garlic minced
2 Tb butter or ghee
3 lb beef stew meat
2 teaspoon flour (use tapioca for paleo version)
¼ c tomato paste
3 stalks celery diced
3 carrots sliced
1 quart beef broth
2 c red wine
¾ teaspoon sea salt
½ teaspoon black pepper
2 teaspoons 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)

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!

This recipe can also be made with venison or moose instead of beef, if you have a hunter in your family.

See This Recipe:

https://cosmopolitancornbread.com/german-goulash-soup/