GROSSMUTTER'S HUNGARIAN GOULASH SOUP

A hearty, filling and delicious "Old Country" soup.
YIELD: 6 servings
1 lb. beef shoulder, trim, cut in 1 inch pieces
3 tbsp. oil (preferrably olive oil)
1 medium onion, chopped
1 1/2 tsp. caraway seeds
3 tbsp. sweet paprika
10 cups beef broth (may be canned)
1 large potato, peeled, cut in 1-inch pieces
1 medium parsnip, peeled, chopped medium pieces
1 large carrot, peeled, chopped medium pieces
3 medium garlic cloves, minced fine
1 medium stalk celery, chopped small pieces
1 green pepper, cut into 1/8-1/4 inch strips
1/2 cup fresh parsley, chopped fine

Heat the oil in a heavy, large pot over medium heat.
Add onion and caraway seeds. Sauté until onions turn soft (approx. 8-10 minutes).
Add the beef pieces and paprika. Sauté until the meat is brown on all sides ...
(approx 10-15 min.) Add broth. Bring to a boil. Scrape up the browned bits from the bottom of the pot and stir into broth.
Turn heat to low and simmer until the meat is just tender (approx. 40-45 minutes).
Stir in potatoes, parsnips, carrots, and garlic. Continue to simmer until the vegetables are tender(approx. 15-20 min.).
Stir in celery and bell pepper. Continue to simmer until all the vegetables and meat are very tender (approx 20 min.).
Stir in parsley and salt and pepper to taste. Cool slightly and serve with hard crusted bread.
**NOTE: This goulash can be made 2 days ahead. Before putting in the refrigerator, cool uncovered until cold, then cover and refrigerate. When ready to use, bring the soup to a simmer and allow to heat throughly before serving.
Ladle soup into 6 bowls. Top each with 1 tablespoon sour cream.