This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Goulash Soup With Sauerkraut
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- #68651
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 1/2 pounds lean beef stew meat
2 tablespoons vegetable oil
4 carrots, peeled and chopped
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 clove garlic, minced
3 tablespoons Hungarian paprika
1 1/2 teaspoon fresh thyme
1 1/2 teaspoon fresh savory
1/4 teaspoon whole caraway seeds
2 cups canned diced tomatoes, drained
2 1/2 quarts beef broth
1 cup chopped cabbage
1/2 pound sauerkraut, drained and lightly rinsed
3 large Yukon gold potatoes, or other waxy potatoes, peeled and cut into small cubes
salt and pepper, to taste
sour cream, optional
directions
Cut the stew beef into 1-inch pieces. Heat the oil in a large stockpot over medium high heat. Brown the meat in two batches. Remove from pan and set aside.
Add carrots, onions, celery, bell pepper and garlic to the pot and cook until the onion starts to brown. Add beef back to the pot.
Add the paprika, thyme, savory, caraway seed, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours.
Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper.
Serve with sour cream.
added by
jimdykstra
nutrition data
419 calories, 17 grams fat, 18 grams carbohydrates, 47 grams protein per serving. This recipe is low in carbs.
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