The Gabor Sister's Goulash Soup

Mince onions and saute in fat until light golden; do ot let them brown. Set aside. In the same skillet, add cubed beef and brown lightly on all sides. Add paprika and blend well. Heat soup stock and add browned beef and onions. Cover tightly and cook gently over medium heat until meat is fork-tender, about 2 hours. Then add all the vegetables, caraway seeds, and parsley sprigs. Season with salt and pepper. Add bay leaf. Cover and simmer gently over low heat until the vegetables are tender. Discard parsley sprigs and bay leaf. Sprinkle with minced fresh parsley or dill. Prepare your favorite dumplings; add them to soup about 15 minutes before serving. NOTE from Jolie: The popularity of Goulash in the Hungarian home is well seasonings. Gutes aus Ungarn means Something Good from Hungary and Scharf Jolie Gabor (yes, the Gabor sisters' mother) I haven't personally tried this recipe, but am posting it here for your perusal... Enjoy! Rita in

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