Grams Goulash Soup Food

GOULASH SOUP

Steps:

• Combine paprika and oil in a 5-quart casserole with tight-fitting lid. Form into a mound in the center of the dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 2 minutes.
• Add onions and peppers and stir to coat with the oil and paprika mixture. Cook, uncovered, at 100 percent power for 3 minutes.
• Remove from oven and stir in 1 cup of the broth with all remaining ingredients except salt. Cover and cook at 100 percent power for 15 minutes.
• Remove from oven and uncover. Stir in remaining broth, re-cover and cook at 100 percent power for 10 minutes.
• Remove from oven and stir in salt, if desired. Serve over noodles.

GOULASH

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.

GRAM'S GOULASH SOUP

Steps:

• Cut beef into small cubes. Peel and slice onions into thin rounds. Heat a large pan over high heat and add 1 Tbs. oil, swirl to coat. When oil is good and hot, add onions and cook until lightly browned, about 5 minutes, stirring often. Remove onions to a soup pot.
• Add another tablespoon of oil. When hot, add 1/3 of the beef. It is important not to crowd the pieces, so the browning is best done in 2-3 batches. Brown beef for about 5 minutes (brown on both sides), add to soup pot, then add more beef and continue to brown. Add a little more oil if necessary to keep things from sticking. When the final batch is mostly brown, add the paprika and the cayenne pepper, fry an extra minute, remove to soup pot. Add water. Make sure to pour 1/2 cup into used frying pan and scrape up the browned bits and pour into the soup pot. Add the bay leaves and bring soup to a simmer, simmer for 1 hour.
• Peel and cut potatoes, add to soup along with salt, which this soup frankly needs alot of. Start with 1 Tablespoon and adjust as needed. Raise the heat to medium (soup should not quite boil) and cook for another 45 minutes. Serve with a simple salad and fresh crusty white bread, so you can dunk it into the soup. Let each person add their own pepper to taste when it is served.

GOULASH SOUP

Steps:

• Prepare tomato soup with water as directed on can.
• Brown ground turkey with onion and garlic.
• Add parsley and seasoning to soup.
• Stir corn and turkey mixture into prepared soup.
• Add macaroni and simmer for 5-10 minutes for flavors to blend.
• Top with grated cheese, if desired.

HUNGARIAN GOULASH SOUP

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.

WILD GAME GOULASH SOUP

Steps:

• In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
• Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
• Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
• Add paprika, oregano, salt and pepper. Stir.
• Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.
• Garnish with sour cream, chopped fresh dill and serve with pickles.

HUNGARIAN GOULASH SOUP

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.

HEARTY GOULASH SOUP

Steps:

• In a large soup pot saute bacon over moderate heat until crisp. Remove and set aside.
• Brown meat over med/high heat in bacon fat.
• Cook in batches if necessary to brown, rather than steam.
• Reduce heat to medium and add oil.
• Add onions and garlic and cook, until soft and golden.
• Stir in paprika, caraway seeds, and flour and cook, 2 minutes.
• Whisk in vinegar and tomato paste; cook, 1 minute.
• Stir in broth, water, salt, bell peppers, bacon, and stew meat and bring to a boil, stirring.
• Simmer soup, covered, 45 minutes, stirring occasionally.
• Add potatoes to soup and simmer, covered, until tender, about 30 minutes. Season soup with salt and pepper to taste.
• Serve.

BEEF GOULASH SOUP

Steps:

• Heat oil in a Dutch oven over medium heat.
• Toss the beef cubes with seasoned salt and 2 teaspoons paprika.
• Add to hot oil and brown on both sides; remove to a plate or bowl; set aside.
• Add in onions and chili flakes (if using) cook stirring for about 3-4 minutes.
• Add in tomato paste and stir for 2 minutes.
• Add in the browned beef cubes back to the pot along with bell pepper, carrots, beef broth, Worcestershire sauce, bay leaf, cubed potatoes and remaining paprika; bring to a boil and simmer covered over medium-low heat for about 30-35 minutes.
• Add in crushed tomatoes and caraway seeds and 2 teaspoons sugar; cook stirring occaionally for about 30-40 minutes or until meat is desired doneness.
• Season with black pepper and more salt if desired.
• Ladle into bowls and top with sour cream.