Best Goulash Soup Louises Version Of Bavarianhungarian Recipes

GOULASH SOUP (LOUISE'S VERSION OF BAVARIAN/HUNGARIAN) RECIPE - (4.3/5)

Goulash Soup (Louise's Version of Bavarian/Hungarian) Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 15

Ingredients

1 1/2 lbs Beef
2 Bay leafs
2 medium potatoes (diced)(optional)
2 Carrots (diced) (optional)
2 cloves Garlic (crushed)
1 yellow bell peppers (diced) (not American green pepper)(optional)
1 red bell pepper (diced)(optional(
1 1/2 lbs Yellow onions (two large onions, diced)
5 cups Beef broth
3 cups V8 Juice
1/2 tsp Black pepper, freshly ground
1/4 cup Imported Hungarian paprika, good quality sweet
2 tsp chili powder (no more, it is not chili)
1 tsp Salt
3 tbsp Pork lard or butter

Steps:

Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink. Add the bell peppers and cook for another 7-8 minutes. Add the carrots, potatoes, beef broth, V8, (original recipe calls for two tomatoes here instead of V8) bay leafs, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste. Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad. Notes If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.

HUNGARIAN GOULASH SOUP

Hungarian Goulash Soup image

I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
3 cups beef broth
2 tablespoons paprika
1-1/2 teaspoons salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
1/2 cup sour cream, optional

Steps:

In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.