Best Mama Longs Goulash Soup Recipes
MAMA LONG'S GOULASH SOUP
My mother received this recipe while briefly living in Germany many years ago. A hearty stew that can easily be modified by adding veggies of your choice! I can eat this stew all year long!
Provided by Lara
Categories Noodle Soup
Time 2h55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir beef and onion in hot oil until meat is browned, about 10 minutes. Add water, tomato sauce, paprika, vinegar, Worcestershire sauce, garlic, beef bouillon, mustard, lemon juice, and bay leaf. Reduce heat, cover, and simmer over low heat until beef is very tender, 2 to 3 hours.
- Stir potatoes into soup and continue to simmer until potatoes are tender, about 30 minutes more. For a thicker soup, leave the pot uncovered; for a thinner soup, replace lid.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Serve soup over egg noodles in bowls.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 67.5 g, Cholesterol 109.6 mg, Fat 22.4 g, Fiber 7.2 g, Protein 30.8 g, SaturatedFat 7.4 g, Sodium 839 mg, Sugar 5.9 g
MAMA'S GOULASH--MY WAY!
My mother made this as long as I can remember in a pot on the stove. When Slow-Cookers came along, it adapted easily to that format, and my growing family loved it, too. It's easy and economical--always two pluses for any dish. When the kids like it, too, that makes it a Home Run Dinner. These days, I add some cayenne and...
Provided by Janice Bartholome
Categories Other Main Dishes
Time 5h30m
Number Of Ingredients 15
Steps:
- 1. Brown ground meat with onion and garlic. Drain excess grease.
- 2. Put all the ingredients except the meat and macaroni into the slow cooker and then stir the meat in (so it doesn't settle on the bottom). Cook on high for at least three hours (or on low for 6 to 8 hours) to allow the flavors to blend.
- 3. A couple of hours before you want to eat stir in the dry macaroni. You CAN put it in at the beginning, but it will grow and grow, especially if you let it cook all day, so if that's your plan, start with really tiny pasta, like tiny elbow mac or stars. I sometimes just cook the pasta in a pan of water and stir it into the goulash 15 or 20 minutes before I serve it. That way, it's done perfectly--isn't mushy or "crunchy." Pasta can be very tricky in a slow-cooker.
- 4. At this point, the goulash should be juicy--almost a soup, so if it starts to get too thick, add some hot water or hot tomato juice.
- 5. None of these amounts or ingredients are critical. Use what you have or what your kids like. Use pinto beans if they don't like kidney beans or leave out the garlic. Leave out the cayenne and turmeric if your family doesn't like the little bit of "heat" they add.
- 6. MY MOTHER'S METHOD (great for throwing together when you get home from work) was to cook the macaroni al dente, brown the meat, then put it all in a kettle on the stove and let it simmer for a couple of hours until dinnertime. The taste isn't quite as mellow, but it's still awfully good, and doesn't require as much advance planning! :D
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