Gram’s Goulash Soup
"So good. So right. So much of why Penzeys is Penzeys. In a time where, for so many people, cooking traditions were falling away as families tried to adjust to two parents working, we had our grandmother Eva, Gram, cooking as a way of sharing her love for us every night. That she saw the value in keeping her immigrant parents’ recipes alive was a huge plus. She taught us what it means to cook. We were so lucky to have her in our lives. This is good soup...."
INGREDIENTS
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2 lbs. beef stew meat (chuck, Swiss, round)
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2-3 medium yellow onions
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7 average sized white potatoes
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3 TB. vegetable oil, divided
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2-3 TB. HUNGARIAN SWEET PAPRIKA
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1/8-1/4 tsp. CAYENNE PEPPER (1/4 tsp. will give the soup a bit of a bite, so use less to start if you’re not sure)
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2 TURKISH BAY LEAVES
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2 TB. KOSHER-STYLE FLAKE SALT (start with 1 TB. if using regular salt)
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8-10 Cups water
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1/2-2tsp. PENZEYS PEPPER to taste
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