Ingredients

3 tablespoons olive oil

1 onion, chopped

1 1/2 teaspoons caraway seeds

1 pound beef shoulder, fat trimmed, cut into 1 1/2-inch pieces

3 tablespoons Hungarian sweet paprika

10 cups canned beef broth

• 1 12-ounce russet potato, peeled, cut into 1-inch pieces
• 1 parsnip, peeled, chopped
• 1 carrot, peeled, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, cut into matchstick-size strips

• 1/2 cup chopped fresh parsley

• 6 tablespoons sour cream

Description

Pureeing Half Of The Soup (including The Meat) Gives It A Denser Consistency. While Most Hungarian Cooks Do Not Top Goulash With Sour Cream, Go...

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