Cheddar Goulash Soup
2 tablespoons butter, divided
1 small onion, chopped
2 to 4 cloves garlic, sliced and divided
2 pounds boneless chuck roast, cubed in 1-inch pieces
1 pound pork tenderloin, cubed in 1-inch pieces
2 pounds plum tomatoes, coarsely chopped
1 can (6 ounces) tomato paste
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup red wine (optional)
2 cups water
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground coriander seed
1/4 teaspoon salt
2 cups medium Cheddar, shredded
Melt 1 tablespoon of butter in a pan. Add onion and half of garlic to the pan, and sauté until translucent. Trim any excess fat from chuck roast and pork tenderloin. Brown meat in butter with onion and garlic. Do not crowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan and set aside.
Add second tablespoon of butter to pan and sauté tomatoes and remaining garlic. Cook tomatoes until soft. Add tomato paste, carrots, zucchini, meat, red wine (if desired), water, cinnamon, allspice, coriander and salt. Cover and let simmer for 11/2 hours, or until meat is tender. Stir in shredded Cheddar cheese just before serving.
Makes 6 servings.
Approximate values per serving: 690 calories, 43 g fat, 187 mg cholesterol, 17 g carbohydrates, 4 g fiber, 52 g protein, 609 mg sodium, 59 percent of calories from fat.
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