German Goulash Soup Food

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GOULASH SOUP- GERMAN



Goulash Soup- German image

This really yummy soup was the winner of the Oktober Fest Home Cooking Recipe Contest for the 10/03 Texas CoOp Power Magazine.

Provided by Mamas Kitchen Hope

Categories     Potato

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb lean stew meat, boneless
2 medium onions, finely chopped
1 garlic clove, minced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon marjoram
5 cups water
2 tablespoons flour
1 (10 ounce) can beef broth
3 tablespoons tomato paste
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 small potatoes, cubed
1/4 cup fresh parsley, chopped
salt
pepper

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.

Nutrition Facts : Calories 265.9, Fat 13.4, SaturatedFat 5.4, Cholesterol 49.9, Sodium 297, Carbohydrate 19.1, Fiber 3.2, Sugar 4, Protein 17.3

TRADITIONAL GERMAN GOULASH



Traditional German Goulash image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons canola oil
2 onions, chopped
2 1/4 pounds lean, trimmed stewing beef, such as round eye, and/or pork tenderloin
1 1/2 tablespoons chopped garlic
1/2 tablespoon caraway seeds
3 tablespoons paprika
1 1/2 tablespoons Montreal steak seasoning
1 teaspoon onion powder
1/2 teaspoon cayenne powder, or more for extra spice
1 teaspoon salt
1 teaspoon pepper
3 large green bell peppers, cut into 1-inch pieces
3 large red bell peppers cut into 1-inch pieces
One 16-ounce can tomato puree
One 6-ounce can tomato paste
1 1/2 cups vegetable broth
Spaetzle, egg noodles or dumplings, for serving

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.

GERMAN GOULASH SOUP



German Goulash Soup image

Make and share this German Goulash Soup recipe from Food.com.

Provided by HeatherFeather

Categories     Vegetable

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb beef chuck, diced
4 tablespoons margarine or 4 tablespoons butter, melted
4 medium onions, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 tablespoons paprika
1 (10 1/2 ounce) can tomato puree
2 quarts beef broth or 2 quarts beef bouillon
1 (10 ounce) can beef consomme
2 -3 potatoes, diced
salt, to taste
black pepper, to taste

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.

GULASCHSUPPE (GOULASH SOUP)



Gulaschsuppe (Goulash Soup) image

My grandma used to make this every weekend. This is the one recipe that brings back some of the best memories.

Provided by DevinsMyNo.1Fan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 16

¼ cup margarine
1 pound beef chuck, cut into 1-inch cubes
2 cups thinly sliced onion
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 ¼ cups water
1 (3 ounce) can tomato paste
2 tablespoons paprika
¼ teaspoon garlic salt
5 cups water
3 cubes beef bouillon
3 tablespoons cold water
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon dried marjoram
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. Stir in onion, red bell pepper, and green bell pepper. Continue to cook and stir until vegetables are golden, about 10 minutes more. Add 1 1/4 cup water, tomato paste, paprika, and garlic salt. Simmer until beef is almost tender, about 1 hour.
  • Stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.
  • Mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. Bring soup to a boil, stirring constantly, until thickened, about 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 12.3 g, Cholesterol 34.4 mg, Fat 16.6 g, Fiber 3.1 g, Protein 11.1 g, SaturatedFat 4.8 g, Sodium 749 mg, Sugar 5.8 g

GULASCHSUPPE (GOULASH SOUP)



Gulaschsuppe (Goulash Soup) image

I found this recipe on EthnicGrocer.com and fixed for a holiday meal with other German favorites. It was wonderful and hearty on a cold December day, and it was even better the second day. Tastes great with a warm rye bread.

Provided by LizardMC

Categories     Meat

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons minced garlic
3 bell peppers, chopped
3 tablespoons tomato paste
1 lb beef, in 1 inch cubes
1/4 teaspoon caraway seed
1 teaspoon paprika
6 cups beef stock
1 tablespoon lemon juice
1 cup potato, peeled and cubes
sea salt
pepper

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.

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