Hearty Goulash Soup Recipes

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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

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.

HEARTY GOULASH SOUP



Hearty Goulash Soup image

This is a delicious recipe I found on Epicurious. It is best made a day ahead and re-heated. If it gets too thick, dilute with water to desired consistency. Posted for ZWT4.

Provided by MamaJ

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

5 slices bacon, chopped
3 lbs stew meat, cut into 1/2-inch cubes
2 tablespoons oil
4 medium onions, chopped
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup 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
4 large yukon gold potatoes, peeled and cubed in 1/2 inch pieces (about 2 1/2 pounds)
salt and pepper

Steps:

  • In a large soup pot saute bacon over moderate heat until crisp. Remove and set aside.
  • Brown meat over med/high heat in bacon fat.
  • Cook in batches if necessary to brown, rather than steam.
  • Reduce heat to medium and add oil.
  • Add onions and garlic and cook, until soft and golden.
  • Stir in paprika, caraway seeds, and flour and cook, 2 minutes.
  • Whisk in vinegar and tomato paste; cook, 1 minute.
  • Stir in broth, water, salt, bell peppers, bacon, and stew meat and bring to a boil, stirring.
  • Simmer soup, covered, 45 minutes, stirring occasionally.
  • Add potatoes to soup and simmer, covered, until tender, about 30 minutes. Season soup with salt and pepper to taste.
  • Serve.

Nutrition Facts : Calories 441.5, Fat 29.1, SaturatedFat 10.7, Cholesterol 82.7, Sodium 527.2, Carbohydrate 20, Fiber 2.9, Sugar 3.7, Protein 25

HEARTY HUNGARIAN GOULASH (LIPTON SOUP MIX VERSION)



Hearty Hungarian Goulash (Lipton Soup Mix Version) image

This is a recipe from the back of the box of Lipton Onion Mushroom soup. It was my first experience with goulash and I loved it.

Provided by ThinOne

Categories     Stew

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 1/2 lbs boneless beef cubes
1 (16 ounce) can stewed tomatoes
1 (1 1/4 ounce) envelope onion and mushroom soup mix
1 1/2 tablespoons paprika
2 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
1 cup water
8 ounces wide egg noodles

Steps:

  • In Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, onion soup mix and paprika. Simmer covered, stirring occasionally for 1 - 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
  • Meanwhile, cook noodles according to package directions. To serve, arrange goulash on noodles. Makes about 6 servings.

Nutrition Facts : Calories 987.6, Fat 85.5, SaturatedFat 34.4, Cholesterol 144.6, Sodium 782.7, Carbohydrate 38.4, Fiber 3, Sugar 4.5, Protein 16.5

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Top Asked Questions

What is Hungarian goulash soup?
This recipe for Hungarian goulash soup or gulyas leves (GOO-yahsh LEH-vesh) is hearty enough to be eaten as a main course with rye bread . This soup benefits from a long, slow cook and is actually a goulash, which is a stew, to which more liquid has been added. Traditional gulyas leves is made with beef or veal.
What is in old fashioned Skillet goulash?
This simple recipe for old-fashioned skillet goulash is delicious and quick to make. It uses shortcut ingredients like ground beef, condensed tomato soup, and diced tomatoes with garlic. If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe.
What can I substitute for tomatoes in goulash soup?
If you can't find diced tomatoes with garlic, add 2 cloves of minced garlic to the recipe. Cook the garlic with the ground beef and onions. This recipe for Hungarian goulash soup or gulyas leves (GOO-yahsh LEH-vesh) is hearty enough to be eaten as a main course with rye bread .
What's the best way to make goulash?
I love this goulash -- one of the best. I use one cup Kilkenny Irish beer, four cups beef broth and two cups water instead of the 10 cups water/broth. I also add about two tablespoons of molasses to temper the flavours.

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