I got this delish and flavorful recipe from my sister. I did have to cut it down some to fit in my crockpot (which is quite large, by the way!) and adapt it to slow-cooking, but it worked out very well and was so tasty. Excuse the picture; it's hard to glop sour cream onto soup just right. The recipe doesn't call for dill but I added just a little and then used some as a garnish.
Hungarian Goulash Soup
adapted from my sister's recipe
1+ lb. beef stew meat, cut into 1-inch cubes
1 Tbsp. olive oil
1 large onion, chopped
5-6 garlic cloves, minced
2 tsp. paprika
1/2 tsp. caraway seed
1/2 tsp. pepper
1/4 tsp. cayenne pepper, or to taste
1/2 tsp. salt, or to taste
2 (14.5 oz) cans reduced-sodium beef broth
2 cups cubed, peeled potatoes
2 cups sliced carrots
2 cups cubed, peeled rutabagas (if not available, just increase carrots & potatoes)
2 cans (14.5 oz) diced tomatoes, undrained
dash of dill weed
1 large sweet red bell pepper, chopped
Sour Cream (optional)
Slow Cooker Method:
1. In a large skillet, brown beef in oil. Remove beef and add to crockpot. Saute onions and garlic until light brown (add extra oil if needed) and add to crockpot.
2. To the crockpot, add spices, salt, beef broth, potatoes, carrots, rutabagas, the canned diced tomatoes and dill weed. Cook on LOW for 6-8 hours or until veggies and meat are tender. Add the red bell pepper for the last 30-45 minutes of cooking. Serve with the sour cream, if desired.
1. In a Dutch oven, brown beef in oil. Remove beef and saute onions and garlic until light brown. Add spices, cook and stir one minute. Return beef to pan and add potatoes, carrots, rutabagas, and broth; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
2. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and veggies are tender. Serve with sour cream, if desired.
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