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Bohemian Goulash Soup & Segedine Goulash

3 tablespoons butter or oleo
2 large onions, coarsely chopped
1 tablespoon paprika
1 teaspoon vinegar
1-1/2 lbs. beef stew meat, diced
6 cups beef broth or bouillon
1/2 teaspoon marjoram
1 tablespoon caraway seed
1 tablespoon tomato paste
2 tablespoons flour
1 lb. potatoes, peeled & cubed
Salt & Pepper to taste
Heat butter or oleo in a Dutch oven over medium heat. Saute onion until
golden. Stir in paprika and vinegar. Add meat, broth, marjoram, caraway
seeds, tomato paste, salt and pepper. Mix well, Cook gently, covered,
for 1 to 1-1/2 hours until meat is tender. Dilute flour with a little
cooled liquid from pot. stir into soup. Add potatoes and cook until
potatoes are tender. Serves 6

2-1/2 lb pork stew meat cubed
2 tablespoons shortening

1 sliced onion
2 medium cubed potatoes
1 clove garlic. minced
Pinch of marjoram
Pinch of caraway seed
1 (No. 2 1 / 2 can) sauerkraut
2 cups tomato juice
1 tablespoon salt
Place shortening in a Dutch oven. Add meat, onion and garlic and brown
meat, stirring often. Add potatoes and a little water then add salt and
continue to simmer until potatoes are done. Place spices in a cloth and
tie end. Add drained sauerkraut, tomato juice and spices. Place Dutch
oven in a 350 degree oven and bake for 1 hour. Remove spices before serving.

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