Hungarian Goulash Soup Recipes

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes. Add beef and paprika; sauté until meat is brown on all sides, about 15 minutes. Add broth. Bring to boil, scraping up browned bits at bottom of pot. Reduce heat to low; simmer until meat is just tender, about 40 minutes.
• Stir potato, parsnip, carrot, and garlic into soup. Simmer until vegetables are tender, about 15 minutes. Stir in tomatoes, celery, and bell pepper. Simmer until vegetables and meat are very tender, about 15 minutes longer. Cool slightly.
• Transfer 3 1/2 cups soup to blender. Blend until smooth. Add to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly; chill uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
• Ladle soup into 6 bowls. Top each with 1 tablespoon sour cream.

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

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:

• Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
• Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
• Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

Steps:

• In 8 quart dutch oven or heavy stockpot, cook bacon over moderate heat, stirring until crisp. Transfer bacon to large bowl, reserving fat in pan.
• Brown chuck in bacon drippings in small batches over high heat and transfer to bowl as browned.
• Reduce heat to medium, add vegetable oil, onions and garlic. Cook, stirring occassionally, until golden.
• Add paprika, caraway seeds and flour stirring for 2 minutes.
• Mix vinegar and tomato paste first, then whisk into spice mixture for one minute. (mixture will be very thick)
• Stir in broth, water, seasonings, bell peppers, bacon and chuck and bring to a boil. Simmer soup covered, stirring occasionally. for about 3 hours or until beef is very tender. Add cubed potatoes and simmer covered for additional 20 minutes.
• Make Spaetzle:.
• Mix 2 eggs, 1 1/2 cup flour and enough water to make a thickish paste. Add salt, pepper and onion powder to taste. Put mixture on a cutting board and slide dough off with a knife, slicing it into thin rough edged noodle shapes, into boiling soup. Cook noodles for approx 10 minutes in broth before serving.
• Serve garnished with sour cream and crusty bread on the side! DELICIOUS!

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 in heavy large hot pot over med. heat. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes. Add beef and paprika, sauté until meat is brown on all sides, about 15 minutes. Add broth. Bring to a boil, scrapping up browned bits at bottom pot. Reduce heat to low, simmer until meat is just tender, about 40 minutes (I find this sometimes takes about 30 minutes longer).
• Stir potato, parsnip, carrot, celery, bell pepper and garlic into soup. Simmer until vegetables are tender, about 20 minutes. Stir in tomatoes. Simmer until vegetables and meat are very tender, about 20 minutes longer. Cool slightly.
• Transfer 3 ½ cups of soup to blender or food processor. Blend/process until smooth. Add back to soup in pot. Stir in parsley. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Cool slightly, chill uncovered until cold, then cover and refrigerate. Bring to a simmer before serving). Six servings.
• To serve: Ladle soup into bowls. Top each with a generous tablespoon of sour cream.

Steps:

• Cut chuck into 1" cubes.
• Saute onions and garlic in heated shortening or oil in a large kettle until tender.
• Stir in paprika; cook 1 minute.
• Wipe beef cubes until dry.
• Brown cubes, several at a time, on all sides.
• Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper.
• Bring to a boil.
• Lower heat and cook slowly, covered, 45 minutes.
• Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.

Steps:

• Cut beef into 1 inch squares.
• Brown chopped onion in butter; add paprika and fry slightly; do not brown paprika.
• Add cubed beef, salt and pepper; simmer until tender in its own juices, being careful not to scorch.
• Add carrots and water and simmer until carrots are partly cooked.
• Add potatoes; cook until potatoes are done, for about 1 hour.
• Serve with dumplings if desired.