Gulaschsuppe Recipes

GULASCH SUPPE

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.

GULASCHSUPPE (GOULASH SOUP)

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.

GULASCHSUPPE

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.

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.

HEARTY GOULASH SOUP

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.

GULASCHSUPPE (GOULASH SOUP)

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.