<\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\nIngredients:<\/h2>\n
Olive oil <\/p>\n Cut Beef Chuck into small Goulash size pieces. (About 3x5cm in size)<\/p>\n (Click on picture for enlarement)<\/p>\n <\/p>\n Saute the onions in a large pan (use the olive oil, 1 Tbsp should be enough). \u00a0(The pan I used turned out to be too small)<\/p>\n <\/p>\n <\/p>\n Cover the meat pieces with the \u00a0paprika and pepper. Mix well so it gets a uniform coverage.<\/p>\n Remove onions and put aside, sear (all sides) of the beef in the pot (for about 5 minutes) then add the \u00a0vegetable \u00a0stock, tomato paste, onions. \u00a0Bring to simmer and then reduce heat to low ( \u00a0we generally want the meat to cook at a constant 160f or so ), cover , stirring occasionally, 1.5 hours or so.<\/p>\n <\/p>\n At this point taste the soup, add 1\/4-1\/2 tsp of curry and cumin as well as a tsp of dried parsley. Cook for another 15minutes or so.<\/p>\n <\/p>\n The soup is delicious, so enjoy it as well as the Goulash.<\/p>\n
\n3 onions,
\nsliced (Medium size)
\n2 tablespoons sweet paprika
\n1\/2 teaspoon ground black pepper
\n1\/2 tsp cumin
\n1\/2 tsp curry
\n3 pounds beef stew meat,
\ncut into 1 1\/2 inch cubes
\n1 (6 ounce) can tomato paste
\n4-5 cups vegetable stock, \u00a0(You can use 1 qt of water and 3 table spoons of \u00a0Osem Vegetable Consomme<\/a>).<\/p>\nDirections:<\/h2>\n
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