GOULASH:
In a large heavy
To serve, ladle into 8 soup bowls. Dollop with sour cream.
Sear the meats, onions, bell pepper, and garlic in a large deep pan.
Season with salt and pepper. Add caraway seeds.
Stir in rinsed and drained kraut.
Add beef broth.
Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
o heat and bring the soup to a boil.
Reduce
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
epper to taste. Add Hot Hungarian Pepper - eros to taste. (Be
Add the onions and sliced Hungarian banana peppers and saute for
/4 cup sour cream, soup, mik, garlic powder, and paprika
ften. Remove onions to a soup pot.
Add another tablespoon
In Dutch oven or large saucepan, heat oil and brown beef. Drain oil.
Add Lipton soup mix and paprika, blended with tomatoes.
Simmer, covered, stirring occasionally, for 1 1/2 hours, or until beef is tender.
Stir in flour blended with water (I make paste out of cornstarch instead of flour).
Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
br>Drop by teaspoonful into goulash.
Cover and simmer 5
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
Brown meat in 1 tablespoon shortening.
Add onion soup mix, tomato paste and water.
Cover and simmer 1 1/2 hours.
Serve over noodles.
(Use 6 ounces tomato paste when doubling recipe.)
ring to a boil. Simmer soup covered, stirring occasionally. for about
bell pepper and garlic into soup. Simmer until vegetables are tender
In Dutch oven or large saucepan, heat oil and brown beef.
Add soup mix and paprika blended with tomatoes.
Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender.
Stir in flour and salt blended with water.
Bring to a boil, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Meanwhile, cook noodles according to package directions. To serve, arrange goulash over noodles.
Makes about 6 servings.