Gulaschsuppe Recipes

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:

• Cut peppers in half and remove the stalks, seeds and white ribs.
• Wash and cut into fine stripes.
• Remove the skins of the tomatoes.
• (Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.) Remove core and cut tomatoes into quarters.
• Rinse beef with cold water and pat dry.
• Cut into small cubes.
• Melt vegetable fat and brown the meat.
• Add stock and simmer for 30 minutes.
• Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram.
• Simmer for another 15 minutes.
• If needed add additional salt, pepper, paprika and Tabasco sauce 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.

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.