Gulaschsuppe

GOULASH SOUP

1 lb. chuck, rump or round beef cut in 1" cubes

2 cups onions (thinly sliced)

2 large bell pepper (one red and one green), sliced

3 teaspoons cornstarch

3 tablespoons cold water

3 bouillon cubes

Tabasco sauce

4 tablespoons margarine

1 can tomato paste (3oz.)

2 tablespoons paprika

¼ teaspoon marjoram

¼ teaspoon garlic salt

Worcestershire sauce

Brown meat in margarine, add onions and peppers, sauté until golden. Stir in tomato paste, 1 ¼ cups water, paprika and garlic salt and simmer for one hour. Add 5 cups water, 3 bouillon cubes and simmer another 30 minutes. Make a paste with cornstarch and 3 tablespoons cold water, ad to soup, bring to a boil, stirring constantly until thickened. Add marjoram and season with salt, Tabasco sauce and Worcestershire sauce.

Makes about 5-6 servings