Hungarian Gulaschsuppe Recipes

HUNGARIAN BEEF GOULASH - AUTHENTIC HUNGARIAN GOULASH RECIPE

Steps:

• Cut the beef chuck into small cubes, about 2 cm/ 0.7 inches. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. Chop the pepper and the tomatoes as well.
• Melt some of the lard (or oil) in a Dutch oven or heavy-bottomed stewing pot. Fry the beef cubes in 2 or 3 batches, depending on the size of your Dutch oven. Fry for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the fried beef cubes to a plate and set them aside.
• Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.
• Add the garlic, chopped peppers, tomatoes, and bay leaves and cook for about 3-4 minutes, stirring a few times in between.
• Add the paprika and caraway. Stir well for about 1 minute, add the tomato paste and stir well again. Add the meat cubes and the beef broth, stir well.
• Cover the pot, bring to a boil, lower the heat and simmer the Hungarian beef goulash until the meat is very tender about 1 ½ - 2 hours. Check to make sure that the meat is really tender.
• Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.

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 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.

GOULASH SOUP

Steps:

• Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
• Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
• Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
• Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
• Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
• Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
• Peel, dice and add the potatoes, plus any remaining stock and a little water if it's looking too dry, and simmer until the potatoes are cooked.
• Serve with a dollop of sour cream, if you like.

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.

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Steps:

• Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

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.

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.

'UNGARISCHE GULASCH' OR HUNGARIAN GOULASH

Steps:

• 1. Cut meat into cubes and remove fat.
• 2. In a large deep fry pan or dutch oven add oil. Heat oil and add meat. Salt and pepper meat. Fry until meat is brown and you have glazing or brown drippings in the pan. You do not want liquid in the pan. It should be cooked and left with just a glazing.
• 3. Add onions at this point and heat until onions are carmelized.
• 4. Sprinkle all the paprika over meat and stir. Now add about 1 cup water. Bring to a boil and scrape the carmelized dripping. Add enough water to cover meat.
• 5. You can now shimmer the meat covered on the stove or I have a cast iron dutch oven I cook this in. I move it to a 325 degree oven and let it cook.
• 6. Make sure pan is covered. This step takes about 1 1/2 to 2 hours. The meat should be tender when finished. I always poke it with a fork to test. You do not want tough meat. Sometimes depending on the meat you may need to simmer it longer.
• 7. Check meat to make sure it has a enough water and your meat does not dry out. You want enough to make a gravy. You can also use canned beef broth. This gives more flavor.
• 8. When you feel meat is tender and ready. Return to stove top. Add more water if needed or beef broth. Bring to a boil. I use flour and water to thicken and make a smooth gravy. Do not make too thick of gravy!
• 9. Keep warm until ready to serve. I serve this over a German noodle called Spaetzle or regular egg noodles. Use the medium size noodles.

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.