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Goulash Soup

1 lb. diced onions
1 lb. beef cubes
1 lb. peeled and cubed potatoes
4 T. oil
5 cloves of minced garlic
3 T. Hungarian or Spanish paprika
¾ tsp. caraway seeds
2 quarts beef stock or water
½ C. diced green bell peppers
½ tsp. marjoram
3 T. beef base or beef granules ( contains salt)
2 T. tomato paste ( optional) gives a deep, red color to your soup
dash of red pepper (optional)
salt and pepper to taste
Heat oil in large kettle, add onions, cook until transparent, add garlic and paprika and immediately add a little stock. Paprika will turn bitter if not diluted with water right away.

Add remaining ingredients, except potatoes and only gradually add the stock as needed. Cover and simmer 30-40 minutes, add potatoes and cook until they are done, 12-20 minutes more.

Guten Appetit!

Erica Hartman and Doris Gallagher of the GAST Bistro
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