German Goulash Soup Recipes

GERMAN GOULASH SOUP

Steps:

• Brown beef in margarine on alll sides, without cooking all the way through.
• Add onions and garlic and saute until soft.
• Add flour, paprika, tomato puree, broth, consome, and potatoes.
• Season with salt& pepper to taste.
• Simmer 3 hours.
• Taster and adjust seasonings as needed.

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.

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.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.