CARAWAY BEEF AND VEGETABLE SOUP
Progresso® beef broth provides a simple addition to this family-style soup that's packed with bacon, beef and vegetables - a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Cook bacon in 3-quart saucepan over medium heat until crisp. Add beef; cook and stir about 5 minutes or until brown.
- Stir in broth, tomatoes, water, chili sauce and caraway seed. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
- Stir in remaining ingredients. Simmer 15 to 20 minutes or until beef and barley are tender.
Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 30 mg, Fiber 5 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 910 mg
CARAWAY BEEF SOUP
You know how good a sandwich tastes, any sandwich at all, but particularly a roast beef sandwich on rye, with caraway? That's what's going on in this soup. It's what I'd eat if I were a weary, homesick Scandinavian spending time in Texas. Inexpensive, satisfying and, a nice change from Beef and Barley.
Provided by Megohm
Categories < 4 Hours
Time 3h
Yield 1 pot of soup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
- Remove from pot and set aside.
- Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
- Add garlic, and saute for another 1-2 minutes.
- Add water, whatever beef product your little heart has desired, and bring to a boil.
- Let it boil for several minutes until some of the "scum" has collected at the top.
- Now is the time to skim, skim, skim! Get rid of those impurities.
- Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours.
- Serve with a good, crusty bread.
MUSHROOM-CARAWAY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
- Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.
Nutrition Facts : Calories 252, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 510 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 11 grams
OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS
Make and share this Old World Beef Goulash With Caraway and Onions recipe from Food.com.
Provided by Camden Cook
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
- Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
- Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
- Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
- Stir in tomatoes and beef stock and heat to a simmer.
- Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
- Preheat the oven to 325 degrees.
- In a frying pan cook the bacon until softened and pale golden in color.
- Pat the beef cubes dry and add in batches to the bacon mixture.
- Brown the beef on all sides adding the salt, cayenne and black pepper.
- When each batch is browned transfer it to the the dutch oven or casserole dish.
- Cover and bake for 2 hours or until the meat is very tender.
- Remove the dish from the oven and skim off any extra fat from the surface.
- Whisk together the sour cream and flour until well blended and gently stir into the goulash.
- Add parsley for garnish at time of serving.
Nutrition Facts : Calories 920.1, Fat 53.7, SaturatedFat 20, Cholesterol 273.5, Sodium 1925.6, Carbohydrate 22.3, Fiber 3.2, Sugar 9.6, Protein 84.5
CARAWAY BEEF ROAST
Meet the Cook: It seems there aren't many beef roasts that are both extra-special and extra-easy. This one is, though. There have been many Sundays when I've put it in the oven as we're walking out the door to go to church and had no trouble getting it on the table right around noon. Over the years, many men have requested that I copy the recipe for their wives. "I love the gravy!" they'll say. My husband's a farmer, and we have five children - all of them now grown. -Beverly Swanson, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain. , In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves. , Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm. , In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.
Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
RED CABBAGE, APPLE AND CARAWAY SOUP
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
- Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY
Categories Beef Vegetable Quick & Easy Steak Bell Pepper Caraway Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
- Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
CARAWAY SCONES
Brooke Staley of Mary Esther, Florida likes to serve these scrumptious scones alongside corned beef hash. They make a great addition to a soup and salad luncheon, too.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, caraway seeds and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. , Turn onto a floured surface; gently knead 6-8 times. Transfer dough to a greased baking sheet; pat into an 8-in. circle. Cut into eight wedges, but do not separate. Bake at 400° for 17-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 284mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BEEF GOULASH SOUP
A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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