Best Hearty Goulash Soup Recipes

Hearty Goulash Soup image

Yield Makes about 16 cups, serving 12

Number Of Ingredients 16

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets

Steps:

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Hearty Hungarian Goulash (Lipton Soup Mix Version) image

Provided by ThinOne

Categories Stew

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 1/2 lbs boneless beef cubes
1 (16 ounce) can stewed tomatoes
1 (1 1/4 ounce) envelope onion and mushroom soup mix
1 1/2 tablespoons paprika
2 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
1 cup water
8 ounces wide egg noodles

Steps:

In Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, onion soup mix and paprika. Simmer covered, stirring occasionally for 1 - 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Meanwhile, cook noodles according to package directions. To serve, arrange goulash on noodles. Makes about 6 servings.

Nutrition Facts : Calories 987.6, Fat 85.5, SaturatedFat 34.4, Cholesterol 144.6, Sodium 782.7, Carbohydrate 38.4, Fiber 3, Sugar 4.5, Protein 16.5

Hearty Goulash Soup image

Provided by MamaJ

Categories Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

5 slices bacon, chopped
3 lbs stew meat, cut into 1/2-inch cubes
2 tablespoons oil
4 medium onions, chopped
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup flour
1/4 cup red wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped
4 large yukon gold potatoes, peeled and cubed in 1/2 inch pieces (about 2 1/2 pounds)
salt and pepper

Steps:

In a large soup pot saute bacon over moderate heat until crisp. Remove and set aside.
Brown meat over med/high heat in bacon fat.
Cook in batches if necessary to brown, rather than steam.
Reduce heat to medium and add oil.
Add onions and garlic and cook, until soft and golden.
Stir in paprika, caraway seeds, and flour and cook, 2 minutes.
Whisk in vinegar and tomato paste; cook, 1 minute.
Stir in broth, water, salt, bell peppers, bacon, and stew meat and bring to a boil, stirring.
Simmer soup, covered, 45 minutes, stirring occasionally.
Add potatoes to soup and simmer, covered, until tender, about 30 minutes. Season soup with salt and pepper to taste.
Serve.