Gulasch Suppe Recipes

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BEEF GOULASH SOUP



Beef goulash soup image

A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 12

1 tbsp rapeseed oil
1 large onion, halved and sliced
3 garlic cloves, sliced
200g extra lean stewing beef, finely diced
1 tsp caraway seeds
2 tsp smoked paprika
400g can chopped tomatoes
600ml beef stock
1 medium sweet potato, peeled and diced
1 green pepper, deseeded and diced
150g pot natural bio yogurt
good handful parsley, chopped

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Steps:

  • Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
  • Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
  • Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).

Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

GULASCHSUPPE



Gulaschsuppe image

This recipe was translated for me from a recipe I got from a Hungarian restaurant in Idar Oberstein, Germany in 1972. I've been making it ever since! Serve over wide egg noodles. Delicious!

Provided by Kimber

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

¼ cup vegetable oil
2 cups chopped onion
3 green bell peppers, chopped
3 tablespoons tomato paste
1 pound lean top sirloin beef - cut into 1 inch cubes
1 pinch cayenne pepper
1 teaspoon paprika
2 cloves garlic, minced
½ teaspoon salt
6 cups beef broth
1 tablespoon lemon juice
¼ teaspoon caraway seeds
1 cup sour cream

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Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green peppers and tomato paste. Cover, reduce heat to low, and simmer for 10 minutes.
  • Add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer until the meat is tender, about 1 to 1 1/2 hours.
  • Remove the goulash from the heat and let it cool slightly. Fold in the sour cream and adjust the seasoning to taste.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 15.5 g, Cholesterol 46.3 mg, Fat 20.4 g, Fiber 2.5 g, Protein 27.1 g, SaturatedFat 7.4 g, Sodium 1589.9 mg, Sugar 7.5 g

HEARTY GOULASH SOUP



Hearty Goulash Soup image

In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.

Categories     Soup/Stew     Beef     Garlic     Onion     Potato     Bacon     Bell Pepper     Winter     Gourmet

Yield Makes about 16 cups, serving 12

Number Of Ingredients 16

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets

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Steps:

  • In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
  • Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
  • Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

HUNGARIAN GOULASH SOUP



Hungarian Goulash Soup image

I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
3 cups beef broth
2 tablespoons paprika
1-1/2 teaspoons salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
1/2 cup sour cream, optional

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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.

Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

GULASCHSUPPE (GOULASH SOUP)



Gulaschsuppe (Goulash Soup) image

My grandma used to make this every weekend. This is the one recipe that brings back some of the best memories.

Provided by DevinsMyNo.1Fan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 16

¼ cup margarine
1 pound beef chuck, cut into 1-inch cubes
2 cups thinly sliced onion
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 ¼ cups water
1 (3 ounce) can tomato paste
2 tablespoons paprika
¼ teaspoon garlic salt
5 cups water
3 cubes beef bouillon
3 tablespoons cold water
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon dried marjoram
1 dash hot pepper sauce (such as Tabasco®), or to taste

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Steps:

  • Melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. Stir in onion, red bell pepper, and green bell pepper. Continue to cook and stir until vegetables are golden, about 10 minutes more. Add 1 1/4 cup water, tomato paste, paprika, and garlic salt. Simmer until beef is almost tender, about 1 hour.
  • Stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.
  • Mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. Bring soup to a boil, stirring constantly, until thickened, about 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 12.3 g, Cholesterol 34.4 mg, Fat 16.6 g, Fiber 3.1 g, Protein 11.1 g, SaturatedFat 4.8 g, Sodium 749 mg, Sugar 5.8 g

GULASCHSUPPE (GOULASH SOUP)



Gulaschsuppe (Goulash Soup) image

I found this recipe on EthnicGrocer.com and fixed for a holiday meal with other German favorites. It was wonderful and hearty on a cold December day, and it was even better the second day. Tastes great with a warm rye bread.

Provided by LizardMC

Categories     Meat

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
3 bell peppers, chopped
3 tablespoons tomato paste
1 lb beef, in 1 inch cubes
1/4 teaspoon caraway seed
1 teaspoon paprika
6 cups beef stock
1 tablespoon lemon juice
1 cup potato, peeled and cubes
sea salt
pepper

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Steps:

  • Heat oil.
  • Saute onions until translucent.
  • Add garlic, peppers and tomato paste.
  • Cook for 10 minutes.
  • Add beef, caraway seeds, paprika, stock and lemon juice.
  • Simmer for about 1 1/4 hours Add potatoes and continue simmering until meat and potatoes are tender.
  • Season with sea salt and pepper to taste.

GULASCH SUPPE



Gulasch Suppe image

Make and share this Gulasch Suppe recipe from Food.com.

Provided by BeccaB3c

Categories     Stew

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

3 tablespoons butter
1 1/2 cups chopped onions
1 tablespoon chopped garlic
1 1/2 lbs cubed top sirloin steaks (or more, if desired)
1/2 cup flour
2 tablespoons paprika
3 tablespoons tomato paste
1 (16 ounce) can tomatoes, undrained, chopped
8 cups water
8 teaspoons beef bouillon
2 tablespoons sugar
4 potatoes, diced
4 large carrots, diced
2 green bell peppers, diced
2 red bell peppers, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup cream (or less, if desired)

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Steps:

  • Melt butter in large soup kettle over medium-high heat and add onions; cook until translucent.
  • Stir in garlic and meat; cook and stir until meat is browned on all sides.
  • Add flour, paprika and tomato paste; stir until smooth.
  • Add tomatoes, water and bouillon; stir to separate meat.
  • Add remaining ingredients except cream; stir to combine.
  • Heat to boiling; reduce heat and simmer about 1 hour or until meat and vegetables are tender.
  • Remove bay leaf; stir in cream.
  • Remove from heat 30 minutes before serving.

Nutrition Facts : Calories 572, Fat 31.7, SaturatedFat 14.9, Cholesterol 119.8, Sodium 689.6, Carbohydrate 43.4, Fiber 6.8, Sugar 11.7, Protein 30

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