Gulashsuppe (Goulash Soup)

1. 1

   In a large Dutch oven (I use a 9 quart) heat oil and butter over medium heat.

2. 2

   Add the onion, sprinkle with sugar and saute for 8-10 minutes until soft and translucent.

3. 3

   Add the garlic and caraway and cook for 1 minute.

4. 4

   Stir in the paprika and cayenne and cook for 1 minute.

5. 5

   Add the ground meats, along with the red pepper and cook for 5 minutes breaking up the meat, until no pink remains.

6. 6

   Pour in the tomatoes (and their juices), stock, bay leaves and 1/2 tsp salt.

7. 7

   Meanwhile in a separate pot of salted water, cook the pasta per package instructions until al dente.

8. 8

   Taste for seasonings and serve with a dollop of sour cream and freshly chopped parsley.

No additional tips available.