German Goulash Soup Gulaschsuppe Food

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GERMAN GOULASH SOUP (GULASCHSUPPE)



German Goulash Soup (Gulaschsuppe) image

An old-fashioned German Beef Goulash soup in Hungarian style.

Provided by Marita

Categories     Appetizer     Main Course     Soup

Number Of Ingredients 16

500 g stewing beef ((1.1 lb))
1 onion ((approx. 120 g or 4.2 oz) )
3 large potatoes ((350 g or 12.3 oz) )
2 carrots ((140 g or 5.2 oz) )
2 peppers (one red, one yellow (140 or 5.2 oz) )
4 garlic cloves
2 tbsp butter (or oil for frying )
3 tbsp sweet Hungarian paprika powder
2 tbsp hot Hungarian paprika powder ((optional) )
1 tsp marjoram (can be substituted with sage )
small bunch fresh parsley ((about 60 g) )
2 bay leafs
2 tbsp sugar
1 tbsp tomato puree
180 ml red wine ((about 6 fl oz) can be replaced with 2 tbsp red wine vinegar or lemon juice instead )
1 liter beef stock or broth ((33 fl oz) )

Steps:

  • Prepare the meat by chopping it into 2 cm chunks.
  • Peel and slice the onion and garlic finely.
  • Peel the potato and carrots and core the pepper. Slice all into cubes of around 2 cm.
  • Heat the butter in a large saucepan and fry the beef for around 5 minutes on medium heat.
  • Add the onions and garlic and fry with the beef cubes for a further 5 minutes while stirring throughout.
  • Now pour in the red wine and beef stock /broth and bring to boil. Reduce the heat to medium-low. The soup should be simmering not wildly bubbling.
  • Season with salt, sugar, pepper, sweet and spicy paprika powder, marjoram, bay leaves and tomato paste.
  • Cook the beef on a low to medium heat for 70 minutes.
  • Now add the potatoes, peppers and carrots to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
  • Remove the soup from the heat and stir through the fresh and finely chopped parsley just before serving.

Nutrition Facts : Calories 438 kcal, Carbohydrate 48 g, Protein 38 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 610 mg, Fiber 6 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

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

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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