Grams Goulash Soup Recipes

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.

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

BOHEMIAN GOULASH SOUP

Steps:

• Melt the butter in a Dutch oven over medium heat. Add the onion and cook, stirring frequently, until lightly browned. Add the paprika, vinegar, beef, broth, marjoram, caraway seeds, and tomato paste to the pot. Mix well. Cover the pan and reduce the heat to a low simmer. Cook for 1 to 1 1/2 hours or until the beef is tender. Remove some of the liquid from the pot and mix it with the flour until smooth. Stir it back into the pot along with the potatoes. Cook at a simmer, stirring occasionally, for 15-20 minutes or until the potatoes are tender. Season to taste with salt and pepper. Serve hot.

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.

GOULASH SOUP

Steps:

• Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
• Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes.
• Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes.
• Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
• Remove from oven and stir in salt, if desired. Serve over noodles.

GRAM'S GOULASH SOUP

Steps:

• Cut beef into small cubes. Peel and slice onions into thin rounds. Heat a large pan over high heat and add 1 Tbs. oil, swirl to coat. When oil is good and hot, add onions and cook until lightly browned, about 5 minutes, stirring often. Remove onions to a soup pot.
• Add another tablespoon of oil. When hot, add 1/3 of the beef. It is important not to crowd the pieces, so the browning is best done in 2-3 batches. Brown beef for about 5 minutes (brown on both sides), add to soup pot, then add more beef and continue to brown. Add a little more oil if necessary to keep things from sticking. When the final batch is mostly brown, add the paprika and the cayenne pepper, fry an extra minute, remove to soup pot. Add water. Make sure to pour 1/2 cup into used frying pan and scrape up the browned bits and pour into the soup pot. Add the bay leaves and bring soup to a simmer, simmer for 1 hour.
• Peel and cut potatoes, add to soup along with salt, which this soup frankly needs alot of. Start with 1 Tablespoon and adjust as needed. Raise the heat to medium (soup should not quite boil) and cook for another 45 minutes. Serve with a simple salad and fresh crusty white bread, so you can dunk it into the soup. Let each person add their own pepper to taste when it is served.