Goulash Soup Louises Version Of Bavarianhungarian Recipe 435

GOULASH SOUP (LOUISE'S VERSION OF BAVARIAN/HUNGARIAN) RECIPE - (4.3/5)

Steps:

• Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink. Add the bell peppers and cook for another 7-8 minutes. Add the carrots, potatoes, beef broth, V8, (original recipe calls for two tomatoes here instead of V8) bay leafs, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste. Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad. Notes If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.

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.

HUNGARIAN GOULASH SOUP

Steps:

• Heat oil in heavy large hot pot over med. heat. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes. Add beef and paprika, sauté until meat is brown on all sides, about 15 minutes. Add broth. Bring to a boil, scrapping up browned bits at bottom pot. Reduce heat to low, simmer until meat is just tender, about 40 minutes (I find this sometimes takes about 30 minutes longer).
• Stir potato, parsnip, carrot, celery, bell pepper and garlic into soup. Simmer until vegetables are tender, about 20 minutes. Stir in tomatoes. Simmer until vegetables and meat are very tender, about 20 minutes longer. Cool slightly.
• Transfer 3 ½ cups of soup to blender or food processor. Blend/process until smooth. Add back to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Cool slightly, chill uncovered until cold, then cover and refrigerate. Bring to a simmer before serving). Six servings.
• To serve: Ladle soup into bowls. Top each with a generous tablespoon of sour cream.

HUNGARIAN GOULASH SOUP

Steps:

• Cut chuck into 1" cubes.
• Saute onions and garlic in heated shortening or oil in a large kettle until tender.
• Stir in paprika; cook 1 minute.
• Wipe beef cubes until dry.
• Brown cubes, several at a time, on all sides.
• Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper.
• Bring to a boil.
• Lower heat and cook slowly, covered, 45 minutes.
• Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

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.

HUNGARIAN GOULASH SOUP

Steps:

• In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 mins, until it begins to soften without colouring. Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
• Return to the heat and cook for a couple of mins. Add the caraway seeds, thyme, garlic and stock to cover and stir thoroughly. simmer gently, uncovered for 2 hours, adding more stock if necessary.
• Add the peppers, chilli, tomatoes and tomato puree and potatoes to the pan. mix thoroughly and add more stock to cover. Simmer gently for about 30 mins, until the potatoes are cooked and the meat is tender. seson to taste.

HUNGARIAN GOULASH SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes. Add beef and paprika; sauté until meat is brown on all sides, about 15 minutes. Add broth. Bring to boil, scraping up browned bits at bottom of pot. Reduce heat to low; simmer until meat is just tender, about 40 minutes.
• Stir potato, parsnip, carrot, and garlic into soup. Simmer until vegetables are tender, about 15 minutes. Stir in tomatoes, celery, and bell pepper. Simmer until vegetables and meat are very tender, about 15 minutes longer. Cool slightly.
• Transfer 3 1/2 cups soup to blender. Blend until smooth. Add to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly; chill uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
• Ladle soup into 6 bowls. Top each with 1 tablespoon sour cream.