Germangoulashsoup Recipes

GERMAN GOULASH SOUP (GULASCHSUPPE)

Steps:

• Prepare the meat by chopping it into 2 cm chunks.
• Peel and slice the onion and garlic finely.
• Peel the potato and carrots and core the pepper. Slice all into cubes of around 2 cm.
• Heat the butter in a large saucepan and fry the beef for around 5 minutes on medium heat.
• Add the onions and garlic and fry with the beef cubes for a further 5 minutes while stirring throughout.
• Now pour in the red wine and beef stock /broth and bring to boil. Reduce the heat to medium-low. The soup should be simmering not wildly bubbling.
• Season with salt, sugar, pepper, sweet and spicy paprika powder, marjoram, bay leaves and tomato paste.
• Cook the beef on a low to medium heat for 70 minutes.
• Now add the potatoes, peppers and carrots to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
• Remove the soup from the heat and stir through the fresh and finely chopped parsley just before serving.

EASY HUNGARIAN GOULASH SOUP

Steps:

• In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

HUNGARIAN GOULASH SOUP

Steps:

• In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

GERMAN GOULASH SOUP

Steps:

• Brown beef in margarine on alll sides, without cooking all the way through.
• Add onions and garlic and saute until soft.
• Add flour, paprika, tomato puree, broth, consome, and potatoes.
• Season with salt& pepper to taste.
• Simmer 3 hours.
• Taster and adjust seasonings as needed.

GOULASH SOUP- GERMAN

Steps:

• Cut beef into 1/2" cubes.
• In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
• Cover and simmer over medium low heat for 30 minutes.
• Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
• Stir in flour until smoothly blended.
• Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
• Gradually add in remaining 3 1/2 c water and bring to a boil.
• Add potatoes and peppers.
• Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat.
• Stir in parsley and season to taaste with salt and pepper.

GUGELHUPF

Steps:

• Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
• Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
• Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.