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goulash soup (gulaschsuppe)

Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

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.

►
yield 5 -6
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For goulash soup (gulaschsuppe)

  • 1 lb
    chuck, rump or round beef, cut into 1" chunks
  • 4 Tbsp
    butter
  • 2 c
    onions, thinly sliced
  • 2 lg
    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
    tobasco sauce, to taste

How To Make goulash soup (gulaschsuppe)

  • 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.
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