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.
HUNGARIAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
- Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
- Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
- Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
- While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
- Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
- Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
- Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
- In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
- Serve with a sprinkle of dill and a little dollop of sour cream if desired.
HUNGARIAN GOULASH SOUP
Make and share this Hungarian Goulash Soup recipe from Food.com.
Provided by glitter
Categories Meat
Time 1h6m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190, Fat 10.8, SaturatedFat 2.7, Sodium 481.4, Carbohydrate 22.3, Fiber 4.2, Sugar 3.8, Protein 3
HUNGARIAN GOULASH SOUP
This soup might take a tad longer to make than some other soups -- but the time is definitely worth it. I got this recipe from Bon Appetit Magazine. I took one look at the picture and knew I had to try it -- and boy, am I glad I did. The flavors are wonderful. I know it sounds like a lot of paprika -- but it's in no way overpowering. And DON'T skip the dollop of sour cream!
Provided by Bobbie
Categories European
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 173.8, Fat 10.7, SaturatedFat 2.9, Cholesterol 6.2, Sodium 1520, Carbohydrate 14.2, Fiber 3.6, Sugar 3.5, Protein 7
EASY HUNGARIAN GOULASH SOUP
This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!-Julie Polakowski, West Allis, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
HUNGARIAN GOULASH SOUP
Categories Soup/Stew Beef Vegetable Sauté Dinner Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
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.
HUNGARIAN GOULASH SOUP
Tastes like you worked for hours in the kitchen. A fantastic, hearty soup. Be sure to use Hungarian Paprika. The typical paprika we use has little taste. Sweet Hungarian Paprika is complex and has a distinctive flavor. Most larger grocery stores carry one or more varities.
Provided by Kathie Carr
Categories Beef Soups
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. Cube beef in 1 inch pieces. Peel and slice onions into thin rounds. Heat a large pan over high heat, add 1 TB. vegetable oil, swirl to coat. When the oil is good and hot, add onions, cook until lightly browned, about 5 minutes, stirring often. Remove onions to a soup pot.
- 2. Add another TB. of oil. When hot, add half of the beef. It is important not to crowd the pieces, so the browning is best done in two batches. Brown beef for about 5 minutes (it doesn't have to be dark brown on all sides), add 1-11/2 TB. HUNGARIAN SWEET PAPRIKA, stir to coat beef and somewhat fry the paprika for about one minute. Remove beef to soup pot, scraping up paprika bits.
- 3. Heat the final TB. of oil, when hot, add the second batch of beef, brown , add the rest of the HUNGARIAN SWEET PAPRIKA and the CAYENNE RED PEPPER, fry an extra minute, remove to soup pot. Add 8-10 cups of water to the soup pot. Make sure to pour 1/2 cup into the used fry pan, scrape up the browned bits, and pour into the pot. Feel free to use beef stock instead of water, but it really isn't necessary. Add the TURKISH BAY LEAVES at this point bring the soup to a simmer, and simmer for one hour.
- 4. Peel and cut potatoes, add to soup along with salt, which this soup, frankly, needs a fair amount of. Start with 1 TB. but taste before serving and adjust if necessary. 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 or rolls, which, should just be broken up into the soup in bite-sized pieces, though you could serve it on the side with butter. Make sure there is a pepper grinder on the table so each person can grind a generous amount of black pepper on top of their bowl.
BEEF GOULASH SOUP
A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
AUTHENTIC HUNGARIAN GOULASH
This recipe was given to me by my sister, who got it from a lady visiting from Hungary in 1961.
Provided by SUSANNAH
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 3h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 29.1 g, Cholesterol 57.8 mg, Fat 15.7 g, Fiber 5.8 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 4.7 g
HUNGARIAN GOULASH I
A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.
Provided by ENVIRO2
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g
HUNGARIAN GOULASH
Goulash is a stew or soup filled with meat and vegetables, and this Hungarian Goulash gets its flavor punch from paprika - a spice made from ground sweet peppers, that ranges in flavor from sweet to mild or hot. Our version is served over a plate of freshly cooked egg noodles for a hearty comfort food dinner that can be served any night of the week.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until brown; drain.
- Stir in remaining ingredients except water, flour and noodles. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
- In tightly covered container, shake water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.
Nutrition Facts : ServingSize 1 Serving, TransFat 1/2 g
HUNGARIAN GOULASH SOUP
good for the slow cooker
Provided by vstothard
Time 4h
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 mins, until it begins to soften without colouring. Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
- Return to the heat and cook for a couple of mins. Add the caraway seeds, thyme, garlic and stock to cover and stir thoroughly. simmer gently, uncovered for 2 hours, adding more stock if necessary.
- Add the peppers, chilli, tomatoes and tomato puree and potatoes to the pan. mix thoroughly and add more stock to cover. Simmer gently for about 30 mins, until the potatoes are cooked and the meat is tender. seson to taste.
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