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
GOULASH SOUP
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you'll find this soup served at all hours. Spicy and restorative, it's just the thing for a cold winter.
Provided by Andy Harris
Categories Beef Recipes Jamie Magazine Beef Gorgeous Winter Soups
Time 3h5m
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
- Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
- Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
- Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
- Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and add the potatoes, plus any remaining stock and a little water if it's looking too dry, and simmer until the potatoes are cooked.
- Serve with a dollop of sour cream, if you like.
Nutrition Facts : Calories 225 calories, Fat 9.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 21 g protein, Carbohydrate 12.7 g carbohydrate, Sugar 4.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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.
GOULASH SOUP
This recipe is almost as good as the Goulash soups we devoured when we lived in Germany. Not very diet friendly but warms the soul on wintery Canadian nights LOL I am not sure of exact servings but it always fed a family of 4 with some leftovers.
Provided by wicked cook 46
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon, onion and garlic.
- Add beef and brown.
- Add enough water to cover and simmer covered for 30-45 minutes.
- Add remaining ingredients and simmer another 30-45 minutes.
Nutrition Facts : Calories 1007.7, Fat 73.5, SaturatedFat 26, Cholesterol 153.2, Sodium 1486.1, Carbohydrate 47.1, Fiber 7.4, Sugar 10.6, Protein 40.2
GOULASH SOUP
Categories Soup/Stew Beef Potato Stew Bacon Bell Pepper White Wine Winter Dill Gourmet
Yield Makes 8 to 10 servings (12 cups)
Number Of Ingredients 12
Steps:
- Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, turning over occasionally, until fat is rendered and bacon is crisp, about 5 minutes. Reserve bacon for another use, then add butter and onion to bacon fat and cook, stirring frequently, until onion is browned, 7 to 8 minutes. Stir in paprika and cook, stirring frequently, 1 minute.
- Pat chuck and liver dry and add to onion mixture, then cook, stirring frequently, until meat is browned, 10 to 12 minutes. Sprinkle with flour and cook, stirring frequently, 1 minute. Add wine and salt and bring to a boil, then reduce heat and gently simmer, covered, stirring occasionally, 1 hour. Transfer liver to a cutting board using tongs, then mince. Return liver to pot and add bell pepper. Gently simmer, covered, stirring occasionally, until beef is tender, about 1 hour.
- While meat is simmering, peel potatoes and cut into 1/2-inch pieces. Put potatoes in a 2- to 3-quart saucepan and cover with salted cold water, then simmer until just tender, 12 to 15 minutes. Add potatoes to soup along with 3 cups potato cooking liquid and salt to taste and simmer 5 minutes. Serve sprinkled with dill.
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.
GOULASH SOUP
Provided by Barbara Kafka
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 1 gram
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
GOULASH SOUP
Provided by Herta Guhl
Categories Soup/Stew Beef Onion Tomato Vegetable Low Cal High Fiber Dinner Lunch Fall Winter Chill Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 16
Steps:
- Pat beef dry. Heat oil in a large heavy pot over medium-high heat until it shimmers, then cook beef, stirring occasionally, until browned and beginning to exude liquid, 3 to 4 minutes. Add onions, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is deep golden, about 10 minutes. Add tomato paste and cook, stirring, 1 minute, then stir in hot water and 1/2 teaspoon paprika. Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat breaks apart when pressed with a spoon, 1 1/2 to 2 hours. Chill, uncovered, until cool, then covered overnight (at least 8 hours).
- Remove solidified fat if desired, then bring soup to a simmer and remove from heat. Transfer meat with a slotted spoon to a bowl and coarsely shred with 2 forks. Return meat to soup and stir in ketchup, Worcestershire sauce, hot sauce, cayenne, sea salt, and remaining 1/2 teaspoon paprika and reheat over medium heat, stirring occasionally. Thin soup with water to desired consistency and season with salt and pepper.
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