Goulash Soup (Gulaschsuppe)

Diana Perry

By
@Empebi

This is a Winter favorite at our house. I serve with a nice crusty bread, and usually a salad. It could also be served with some spaetzle or egg noodles.


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Rating:

Comments:

Serves:

5-6

Prep:

20 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 lb
chuck, rump or round beef, cut into 1" chunks
4 Tbsp
butter
2 c
onions, thinly sliced
2 large
sweet peppers, 1 green & 1 red
6-1/4 c
water -- divided
2 Tbsp
hungarian paprika
1/4 tsp
garlic powder
3
bouillon cubes
3 Tbsp
water
3 tsp
cornstarch
3 oz
tomto paste
1/4 tsp
marjoram
1 Tbsp
worcestershire sauce
2-4 dash(es)
tobasco sauce, to taste

Directions Step-By-Step

1
Brown the beef in the butter over medium high heat; add the onions and peppers and saute until onions are golden.
2
Stir in the tomato paste, 1-1/4 C of the water, paprika and garlic powder; simmer, covered, for 1 hours.
3
Add 5 cups of the water and the bouillon cubes; stir well and then simmer another 30 minutes.
4
Make a paste with the cornstarch and 3 tablespoons cold water and add that to the soup; bring to a boil, stirring constantly until thickened; add marjoram, Worcestershire and Tobasco sauce. Taste for salt. I don't add any more at this point, but you might want to.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: German
Other Tags: For Kids, Healthy, Heirloom