Beef Goulash Soup
2 tablespoons vegetable oil
1 1/2 lbs. beef boneless, cut into ½ inch cubes
2 med. onions, chopped
2 med. carrots, shredded
2 cloves garlic, chopped
1 tablespoon paprika
2 teaspoons salt
1/4 teaspoon pepper
cup tomato sauce
1 can beef broth
3 med. potatoes, diced
2 med. dill pickles, chopped
3 tablespoons dill pickle juice
Heat oil in Dutch oven or 12 inch skillet until hot.
Cook and stir beef and onions in hot oil until brown. Drain oil.
Add carrots, garlic, paprika, salt, pepper, tomato sauce and broth.
Bring it to a boil, then reduce the heat, cover and simmer for 1 hour.
Add potatoes, pickles, pickle juice and about 4 cups water. Thicken broth if desired and serve.
Cover and simmer until potatoes and beef are tender, about 30 minutes.
Thicken broth, if desired, and serve.