Hungarian Goulash Soup

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   In a Dutch oven over medium heat, brown beef in 1 teaspoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions and garlic for 8 to 10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and salt, if desired. Cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat, cover and simmer 30 to 40 minutes or until meat and vegetables are tender. Serve with sour cream, if desired. Makes 15 servings.

* Per serving · 4 servings · Values may vary.

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