Soup Swap: January
Happy Monday! I hope you all had a wonderful weekend. I love this time of year when everything is quiet after the holidays. I holed up all weekend and played in the dungeon. I got some good sewing done, but it’s for a birthday present, so it will be another week before I can show you. I also made a big fat pot of soup which was perfect timing for Jessica’s Soup Swap: January.
Ever since we lived in Germany years ago, we’ve been fans of Goulash Soup. I’m sure a German blogger (or Canadian living in Germany, um, Christina, maybe???) could give you a more authentic recipe, but for now, this recipe which I found in Mimi Sheraton’s The German Cookbook (with several changes made by me) could suffice. We sure like it. A. Lot. In fact, I had planned on leftovers tonight for dinner and since I wasn’t going to be home for dinner, I took some soup to work to heat up for my dinner. At noon, TheManoftheHouse mistakenly thought it was his lunch and he ate it! I was disappointed that I didn’t get to have this soup for dinner, but I took it as an endorsement — this soup has TheManoftheHouse Seal of Approval.
Goulash Soup
1 1/2 lb. beef (chuck, round, etc.)
2 tablespoons bacon fat
1 large onion, diced
2 heaping tablespoons Hungarian sweet paprika*
Salt and Pepper
2 tablespoons vinegar
2 tablespoons tomato past
1 1/2 tablespoons caraway seeds
1/2 teaspoon marjoram
1 clove garlic, diced
1 14-oz. can beef broth
1 quart water
4 – 6 medium-sized potatoes, peeled and diced
Cut beef into 3/4″ to 1″ cubes. Heat bacon fat in soup pot and saute onion until golden. Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat. Add beef and stir around well in paprika and onion mixture. Let meat sear and brown very slightly. Sprinkle with salt, pepper and vinegar and stir in tomato paste. Simmer 3 or 4 minutes, then add caraway seeds, marjoram, garlic, beef broth and water. Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done. Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked. If you like your soup a little thicker, scoop out a little broth, whisk it with a tablespoon or two of flour until smooth and return to soup pot. Simmer 5 or 10 minutes longer for broth to thicken. Check seasoning and serve in deep bowls.
Now, open wide, and don’t forget the nice crusty bread for soaking up the yummy broth. Guaranteed to keep you warm on frosty nights! And for dessert, you might want to try one of these:
I just want all of my Australian friends to know how excited I was to find Tim Tams! I’ve read about them on so many of your blogs and someone told me they’re now available here in the states at Target stores. They’re just as good as everyone says they are! I got the caramel version because it seems to me that any great cookie can only be made better by the addition of caramel. The Pepperidge Farms website says that these cookies are for a limited time only. Uh-huh. They’re just going to get us all hooked and then pull our supply. I have the shakes already. Sorry for all of those of you who are currently dieting, but if you’re not, here’s a coupon to help you get hooked too.
Oh, and I’m sure you’ve all noticed the adorable BOM that Anne Sutton is offering. There are tons of really cute blocks popping up all over, but have you seen The Happy Zombie’s version? (In the words of Mrs. Doubtfire, “Brace Yourself, Effie!”) I almost fell off of my chair when it popped up on the screen. What Crazy Mom is to quilts, The Happy Zombie is to color and design. There IS a reason for their wacked out blog names!!!
And thus endeth my link-fest. Go forth and eat, sew, and be merry!
XOXO,
Anna
*If your paprika is old, throw it out! I never realized the difference fresh paprika makes. I was to the point of adding 4 Tbsp. of paprika to this recipe and it still didn’t have any flavor. I switched to new paprika and voila! It does get old and flat!