Goulashsoup Recipes

Steps:

• In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.

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 the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

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:

• Fry bacon, onion and garlic.
• Add beef and brown.
• Add enough water to cover and simmer covered for 30-45 minutes.
• Add remaining ingredients and simmer another 30-45 minutes.

Steps:

• Fry the onion in 2 tbsp butter over low heat until wilted and almost golden brown.
• Raise the heat to medium, add the pork and fry till browned, stirring occasionally.
• Pour on the broth and bring to a slow boil.
• Add salt and freshly ground black pepper to taste.
• Reduce heat to low and simmer uncovered for about 1 hour or till the meat is tender.
• Spoon away the grease from the surface of the soup.
• In a frying pan, melt the remaining butter on medium, then add the flour and fry it for two to three minutes, stirring often.
• Add some warm broth to the roux, mixing well; bring to a boil, then stir this mixture into the soup.
• Add the carrots, potatoes, paprika, garlic, and marjoram to the soup.
• Cook about half an hour till the vegetables are done.

Steps:

• Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, turning over occasionally, until fat is rendered and bacon is crisp, about 5 minutes. Reserve bacon for another use, then add butter and onion to bacon fat and cook, stirring frequently, until onion is browned, 7 to 8 minutes. Stir in paprika and cook, stirring frequently, 1 minute.
• Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes. Sprinkle with flour and cook, stirring frequently, 1 minute. Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour. Transfer liver to a cutting board using tongs, then mince. Return liver to pot and add bell pepper. Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.
• While meat is simmering, peel potatoes and cut into 1/2-inch pieces. Put potatoes in a 2- to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to 15 minutes. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes. Serve sprinkled with dill.

Steps:

• Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
• Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
• Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).