Goulash Soup

I've never been to Germany, but have friends that were stationed there while in the military. They've told me this tastes a lot like the goulash soup served there. Don't forget the soup bones...they are what make the broth so rich and tasty!

• Ready In: 3 hrs 20 mins
• Serves: 16
• Yields: 4 quarts

Ingredients

• 1 1⁄2 lbs  lean beef stew meat, cut into 1 inch cubes
• 2  lbs  beef  soup bones
• 1  quart fresh tomato, peeled and chopped
• 1  medium onion, chopped
• 4  potatoes, peeled and diced (on the larger side)
• 6  carrots, sliced
• 3  celery ribs, sliced
• 3  cups cabbage, chopped
• 3  tablespoons Worcestershire sauce
• 2 -4  teaspoons salt, depending on your taste
• 1⁄2 teaspoon pepper
• 3  tablespoons fresh parsley, minced

Directions

1. In a large Dutch oven, cover the stew meat and soup bones with water. Bring to a boil and simmer, covered, for about 2 hours or until the meat is tender. Remove the meat from the bones; strain the broth and discard bones.
2. Return the meat and broth to the Dutch oven. Add the next nine ingredients (up to the parsley). Simmer, covered, about 1 hour or until the vegetables are tender. Sprinkle with parsley.