Gulaschsuppe Recipes

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.

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.

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 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).

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:

• 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.