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New Ulm Goulash Soup




Source of Recipe


Favorite recipe in New Ulm (from Jim Schnobrich)






Recipe Introduction


This recipe is for a hearty winter soup. It is served often in New Ulm for lunch. Favorite of schools and church suppers.





List of Ingredients



• 1 lb chuck, rump or round beef cut into 1 inch cubes.
  
• 2 cups onions (thinly sliced)
  
• 2 large bell peppers (one green, one red) sliced.
  
• 1 1/4 cups water
  
• 3 tbsp cold water
  
• 3 bouillon cubes
  
• Tabasco Sauce
  
• 4 tbsp butter or margarine
  
• 1 can (3oz) tomato paste
  
• 2 tbsp paprika
  
• 1/4 tsp marjoram
  
• 1/4 tsp garlic salt
  
• Worcestershire sauce
  






Instructions



1. Brown the meat in butter or margarine, add the onions, peppers saute until golden brown.
   
2. Stir in the tomato paste, 1 1/4 cups water, paprika and garlic salt and simmer for one hour.
   
3. Add cups water, 3 bouillon cubes and simmer for another 30 minutes.
   
4. make a paste with cornstarch and 3 tbsp cold water. Add to the soup.
   
5. Bring to a boil, stir constantly until thickened.
   
6. Add marjoram, and season with salt, tabasco sacue and worcestershire sauce.
   






Final Comments


Serves 4