"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hearty German Goulasch Soup Recipe

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This recipe for Hearty German Goulasch Soup, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Youngner
Added: Monday, October 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 bacon slice, chopped
3 lb. boneless beef chuck, cut into 1/2" cube
2 T. veg. oil
4 medium onions, chopped
3 T. sweet paprika (Hungarian)
3 cloves garlic, chopped
1 1/2 teas. caraway seed
1/3 cup all-purpose flour
1/4 cup red wine vinegar
1/4 cup tomato paste
5 cups (40 oz) beef broth
5 cups water
1/2 teasp salt
2 red bell peppers, chopped
4 large baking potatoes, peeled, cut into 1/2" cube
freshly ground black pepper

Directions:
Directions:
Cook bason in a 8-qu heavy pot over moderate heat, stirring until crips (5 min). With slotted spoon, tranfer to a large blow. Borwn beef in small bathes in fat remaining in pot over high heat and trasfer with a slotted spoon to bowl. (Keep batches small).

Reduce heat to moderate and add oil. Add onion and garlic and cook, stirring occasionally until golden (7-8 min). Stir in paprika, caraway seeds, and foud and cook, stirring for 2 min. Whisk in vinegar and tomoato paste and cook, whisking for 1 minute (mixture will be VERY thick).

Stir in stock, water, salt, bell peppers, beef and bacon and bring to a boil over high heat, stirring occasionally. Reduce heat, cover and simmer, stirring occasionally for 45 min.

Add potatoes to soup, cover and simmer stirring occasionally until tender (about 20 min). Season with salt and pepper.

Soup can be made 3 days ahead, cooled and covered. Reheat at medium heat and thin with water if necessary.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hours (including simmer time)
Personal Notes:
Personal Notes:
Learned to make from a German lady when I lived in Germany. Get sweet Hungarian Paprika... makes all the difference.

 

 

 

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