Goulash Soup Gulaschsuppe Recipes

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.

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.

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 the meat in oil or butter; add the onions and garlic and fry until the onions are translucent.
• Add the paprika, bay leaf, caraway seeds, water, and broth.
• Bring to a boil, cover, lower heat and simmer for about 45 minutes.
• Add the potatoes and simmer for an additional 45 minutes; stir in the tomato paste and red wine.
• Salt and pepper to taste; remove the bay leaf before serving.