Beef Goulash Soup

__________________________________________________

             FOOD FUNNY
__________________________________________________

Thanks to Anna Welander for this one:

"Now, what are you planning to do about that excess weight you're
carrying around?" the doctor asked the old professor.

"I just can't seem to lose the weight," the old professor said. "Must be
an overactive thyroid."

"The tests show your thyroid is perfectly normal," the doctor said. "If
anything is overactive, it's your fork."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

This is one of those dishes that some people might call a stew.

Beef Goulash Soup

1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
2 lbs (900 g) stewing beef cut into 1-inch (2 cm) cubes
1 Tbs (15 ml) vegetable oil
3 cups (750 ml) beef stock
1 cup (250 ml) tomato sauce
2 onions, chopped
2 carrots, diced
2 ribs celery, chopped
2 potatoes, peeled and diced
1 bay (laurel) leaf

Combine the flour, paprika, thyme, salt, and pepper in a plastic bag.
Add the beef to the flour mixture and toss to coat. Heat the oil in a
large skillet over moderate heat and brown the beef on all sides.
Transfer the beef to the slow cooker with a slotted spoon. Add the
remaining ingredients and cook covered on low heat for 8 to 10 hours.
Alternately, combine all the ingredients in a covered baking dish and
bake in a preheated 325F (165C) oven for 3 to 4 hours. Remove the bay
leaf before serving.
Serves 6 to 8.
Received on Mon Mar 10 19:24:36 2008