Soups and Stews

In this chapter I will present the soups and stews that qualify to be called George's." While I have consulted many other recipies, there is no single other recipe that is the basis for my recipies, i.e. these are truly mine. I will also include tips and tricks about cuts of meat and thoughts about freezing.

George's Goulash Soup

While Gail and I traveled in Germany, Austria, and Switzerland in the Fall and Winter of 1974, , we often found Goulash Soup or sometimes called Humgarian Goulash Soup on the menus. We always had at least a cup and came to love all the variations. I have set out to make my own version of these wonderful dishes.


Note: Measurements in US.

  1. In large pot, heat over high heat vegetable oil and crushed garlic. When the garlic is fragrant, add onion or leek, followed by meat. Brown and simmer for 10 to 20 minutes.
  2. Add beef stock, tomatoes, tomato sauce, paprika, pepper, chile powder, and simmer for at least 1 hour over low heat. the soup should just be on a low simmer.
  3. Add carrots, and simmer for 30 minutes on low.
  4. Add potatoes and simmer for 30 minutes (potatoes need a higher roll to cook).
  5. Add peas and simmer for 30 minutes or until potatoes, carrots, and peas are soft and perfect!
  6. Thicken with potato flakes (instant mashed potatoes) or other thickening agent., if desired.

Serving SUGGESTIONS: Serve with fresh baked bread or rolls. Sour cream may be added at the table.

Testing how this works

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