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Hungarian Goulash Soup

10 oz. pork fillet
8 oz. beef stew meat
4 onions
2 carrots
2 green bell peppers
1 (8 oz.) can tomatoes
3 tbsp. vegetable oil
2-3 tsp. paprika
Generous pinch garlic salt
Salt & black pepper
4 c. beef stock
Generous 1/2 c. whipping cream


Trim meat and cut into 1 inch cubes. Slice onions into rings. Slice carrots. Quarter green peppers. Remove and discard seeds and pith. Cut flesh into strips. Drain tomatoes, reserving juice. Coarsely chop tomatoes. Heat oil in a large saucepan or casserole. Saute onions until transparent. Add meat and brown in oil. Stir in carrots and green peppers. Cook 1-2 minutes longer. Add chopped tomatoes and reserved juice; stir well. Season to taste with paprika, garlic salt, salt and black pepper. Add beef stock. Cover and bring to a boil. Simmer over low heat 60-80 minutes. To serve, stir in cream. Makes 6-8 servings.


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