UNGARISCHE GULASCHSUPPE - DAS ORIGINALREZEPT
Das A und O für ungarische Gulaschsuppe? Richtig zartes Fleisch. Wie dir das gelingt und was du noch für den Klassiker brauchst, erfährst du im Rezept!
Provided by Susanne van Eldik
Categories Kochen Hauptgerichte
Time 1h40m
Number Of Ingredients 20
Steps:
- Zwiebeln und Knoblauch schälen. Zwiebeln in Scheiben schneiden. Knoblauch fein hacken. Zitrone heiß abwaschen und Schale abreiben.
- Schweineschmalz in einem Topf zerlassen. Zwiebeln und Knoblauch glasig andünsten. Fleisch dazugeben und rundherum bei mittlerer Hitze anbraten. Tomatenmark ebenfalls kurz mit anbraten.
- Lorbeerplatt, Paprikapulver, 1 TL Zitronenschale, Kümmel, Zucker, Salz und Pfeffer dazugeben und mit Rotwein und Rinderbrühe ablöschen. Bei mittlerer Hitze abgedeckt 1-1,5 Stunden köcheln lassen.
- Währenddessen Paprika putzen und in 2 cm große Würfel schneiden. Kartoffeln schälen und ebenfalls in 2 cm große Würfel schneiden. Chilischote halbieren, entkernen und in Streifen schneiden.
- 20 Minuten vor Ende der Garzeit Wasser, Paprika, Kartoffeln und Chili zum Fleisch geben und weiter köcheln lassen. Petersilie waschen und grob hacken. Vor dem Servieren unterrühren und mit Salz sowie Pfeffer abschmecken.
GULASCHSUPPE (GOULASH SOUP)
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
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.
'UNGARISCHE GULASCH' OR HUNGARIAN GOULASH
This is one of my favorite German dishes. I have had this in German restaurants and it is a dish my mother always made. It really is a very easy dish to make once you have made it. My kids have always loved this and they still ask me to make it!
Provided by Mary Louise
Categories Beef
Time 2h45m
Number Of Ingredients 8
Steps:
- 1. Cut meat into cubes and remove fat.
- 2. In a large deep fry pan or dutch oven add oil. Heat oil and add meat. Salt and pepper meat. Fry until meat is brown and you have glazing or brown drippings in the pan. You do not want liquid in the pan. It should be cooked and left with just a glazing.
- 3. Add onions at this point and heat until onions are carmelized.
- 4. Sprinkle all the paprika over meat and stir. Now add about 1 cup water. Bring to a boil and scrape the carmelized dripping. Add enough water to cover meat.
- 5. You can now shimmer the meat covered on the stove or I have a cast iron dutch oven I cook this in. I move it to a 325 degree oven and let it cook.
- 6. Make sure pan is covered. This step takes about 1 1/2 to 2 hours. The meat should be tender when finished. I always poke it with a fork to test. You do not want tough meat. Sometimes depending on the meat you may need to simmer it longer.
- 7. Check meat to make sure it has a enough water and your meat does not dry out. You want enough to make a gravy. You can also use canned beef broth. This gives more flavor.
- 8. When you feel meat is tender and ready. Return to stove top. Add more water if needed or beef broth. Bring to a boil. I use flour and water to thicken and make a smooth gravy. Do not make too thick of gravy!
- 9. Keep warm until ready to serve. I serve this over a German noodle called Spaetzle or regular egg noodles. Use the medium size noodles.
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