HUNGARIAN GOULASH
A great comfort food, so easy to make and so delicious.
Provided by Anita Hoffman @scent4U
Categories Beef
Number Of Ingredients 9
Steps:
- In Dutch Oven or large saucepan, heat oil and brown beef.
- Add onion mushroom soup mix and paprika, blended with tomatoes.
- Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender.
- Stir in flour and salt, blended with water.
- Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
- Serve with cooked noodles.
HUNGARIAN GOULASH SOUP
I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
HEARTY GOULASH SOUP
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.
Categories Soup/Stew Beef Garlic Onion Potato Bacon Bell Pepper Winter Gourmet
Yield Makes about 16 cups, serving 12
Number Of Ingredients 16
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.
HEARTY HUNGARIAN GOULASH (LIPTON SOUP MIX VERSION)
This is a recipe from the back of the box of Lipton Onion Mushroom soup. It was my first experience with goulash and I loved it.
Provided by ThinOne
Categories Stew
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, onion soup mix and paprika. Simmer covered, stirring occasionally for 1 - 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
- Meanwhile, cook noodles according to package directions. To serve, arrange goulash on noodles. Makes about 6 servings.
Nutrition Facts : Calories 987.6, Fat 85.5, SaturatedFat 34.4, Cholesterol 144.6, Sodium 782.7, Carbohydrate 38.4, Fiber 3, Sugar 4.5, Protein 16.5
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