goulash soup (gulaschsuppe)
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.
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 1 pound chuck, rump or round beef, cut into 1" chunks
- 4 tablespoons butter
- 2 cups onions, thinly sliced
- 2 large sweet peppers, 1 green & 1 red
- 6-1/4 cups water -- divided
- 2 tablespoons hungarian paprika
- 1/4 teaspoon garlic powder
- 3 - bouillon cubes
- 3 tablespoons water
- 3 teaspoons cornstarch
- 3 ounces tomto paste
- 1/4 teaspoon marjoram
- 1 tablespoon worcestershire sauce
- 2-4 dashes tobasco sauce, to taste
How To Make goulash soup (gulaschsuppe)
-
Step 1Brown the beef in the butter over medium high heat; add the onions and peppers and saute until onions are golden.
-
Step 2Stir in the tomato paste, 1-1/4 C of the water, paprika and garlic powder; simmer, covered, for 1 hours.
-
Step 3Add 5 cups of the water and the bouillon cubes; stir well and then simmer another 30 minutes.
-
Step 4Make 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#goulash
Keyword:
#beef
Keyword:
#soup
Keyword:
#Goulash Soup
Keyword:
#Gulaschsuppe
Keyword:
#paprikia
Ingredient:
Beef
Culture:
German
Method:
Stove Top
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