Germangoulashsoup Recipes

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.

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.

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.

Steps:

• Cut beef into 1/2" cubes.
• In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
• Cover and simmer over medium low heat for 30 minutes.
• Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
• Stir in flour until smoothly blended.
• Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
• Gradually add in remaining 3 1/2 c water and bring to a boil.
• Add potatoes and peppers.
• Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat.
• Stir in parsley and season to taaste with salt and pepper.

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.