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Beef: Cafe Cego's Goulash Soup

Source of Recipe

L.A. Times, Jan 2000


List of Ingredients

1/4 cup oil
2 tablespoons minced garlic
4 large onions, diced
1 pound top sirloin beef, diced
1/4 cup Hungarian paprika
1/4 cup Spanish paprika
6 ounces tomato paste
6 roma tomatoes, peeled and diced
12 cups chicken broth
6 bay leaves
1/2 teaspoon fresh thyme leaves
1 pound boiling potatoes, peeled and diced
salt and pepper


Recipe

Combine oil, garlic and onions in stockpot. Saute until wilted, 10 minutes. Add meat and saute over medium-high heat until meat is browned, 10 minutes. Add Hungarian and Spanish paprikas and stir with wooden spoon until a few shades lighter and fragrant, 5 minutes. Add tomato paste. Stir over low heat 1 minute. Add tomatoes, broth, bay leaves and thyme. Bring to boil over medium heat. Reduce heat to low and add potatoes. Simmer until potatoes are tender and meat is done, 15 to 20 minutes. Season to taste with salt and pepper. 6 to 8 servings.