Hungarian Steak Soup Recipes

AUTHENTIC HUNGARIAN GOULASH

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.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

HUNGARIAN STEAK SOUP

Steps:

• Pat the meat dry.
• Trim away any excess fat and cut the meat into 3/4-inch cubes.
• Cut the onion in half and coarsely chop one half.
• Thinly slice the other half and set aside.
• Core, seed, and cut the bell peppers in half.
• Cut one half of each pepper into chunks and the other half into 1/4-inch strips.
• Set aside.
• Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it shimmers, about 3 minutes.
• Ad half the meat and brown on all sides, about 4 minutes.
• Transfer to a bowl with a slotted spoon.
• Add the remaining meat and repeat.
• Add the chopped onion and bell pepper chunks to the pot.
• Stir frequently until the vegetables soften, 4 to 5 minutes.
• Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute.
• Pour in the beef broth.
• Add the bay leaves garlic, and tomato paste.
• Return the meat and accumulated juices to the pot.
• Cover and seal the pressure cooker, if using, and bring to full pressure over high heat.
• Regulate the heat and cook for 20 minutes.
• If using a saucepan, simmer partially covered for 1 to 1 1/2 hours.
• Release pressure and uncover the cooker.
• The meat should be cooked through and tender.
• If not, re-cover the pan, bring back to full pressure and cook for 5 minutes more.
• Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot.
• Pick out the meat cubes in the colander and return to the pot.
• Discard the bay leaves and vegetables In the colander as well as any remaining in the pot.
• Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat.
• Bring to a boil over high heat, reduce heat to low, and simmer, uncovered until the vegetables are just tender, 7 to 8 minutes.
• Meanwhile, bring water to a boil in a large saucepan.
• Add the salt and noodles and cook until the noodles are just tender.
• Drain the noodles.
• Spoon 1/2 cup of noodles into each of 6 soup bowls.
• Ladle the hot soup over the noodles and serve at once.
• Pass the sour cream at the table.
• Note: Toast the caraway seeds in a small skillet over medium-low heat, tossing often, until aromatic, about 5 minutes.

CHEF JOHN'S BEEF GOULASH

Steps:

• Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
• Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
• Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
• Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

HUNGARIAN PEPPER STEAK

Steps:

• Heat oil in large skillet, add beef, sliced onion, garlic.
• Stir until meat browns and onions are soft.
• In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
• Pour sauce over meat; cover and simmer for 2-2 1/2 hours.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

BEEF SOUP HUNGARIAN STYLE

Steps:

• First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
• Drain the fat and place the meat and bones in a large soup pot.
• Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
• Bring to a boil and simmer for 1/2 hr.
• Skim any foam that forms.
• Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
• Simmer until the meat and vegetables are done.
• The last 5 min.
• Add the tomatoes, green pepper and cabbage leaves.
• Remove and dicard the bay leaf and the soup bones.
• Refrigerate the soup and skim off any fat after it has chilled.
• The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
• Dumplings are very good with this soup as well.
• In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.