This makes for a wonderful meal on a cool fall day.
BEEF GOULASH SOUP
1 1/2 pound(s) STEAK; Lean, Cut Into Cubes.
3 tablespoon(s) FLOUR
1/4 teaspoon(s) SALT
1/4 teaspoon(s) BLACK PEPPER
3 tablespoon(s) OIL; Divided.
1 ONION; Chopped.
2 tablespoon(s) GARLIC; Minced.
1 RED BELL PEPPER; Chopped.
1 GREEN BELL PEPPER; Chopped.
1/8 teaspoon(s) CAYENNE PEPPER
2 teaspoon(s) PAPRIKA
1 teaspoon(s) CUMIN
1 can(s) (14.5 ounce) TOMATOES; Diced.
3 cup(s) WATER
3 medium POTATOES; Peeled And Cubed.
In a plastic bag add flour, salt and pepper and mix together.
Add cubed up beef and toss in the flour mixture.
In a large pot or Dutch oven heat 2 tablespoons oil over medium-high heat.
Add the beef and brown beef well; I like to let the flour stick to the pan like when making stew.
Remove browned beef to a plate and set aside.
Reduce heat; add remaining 1 tablespoon oil to pot.
Add onions, garlic, red bell pepper and green bell pepper; saute until vegetables are soft and transparent.
Add the browned beef back to pot along with the water, tomatoes,cayenne pepper and cumin.
Bring to a very slow boil and let simmer covered 2 hours, stirring occasionally.
After 2 hours; add potatoes and cook another 30 minutes or until potatoes are tender.
Season with salt and pepper to taste.
Makes 4 to 5 servings.