Goulash soup. In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This goulash soup is one of my most traditional of all German soups. It's one I often make when I have company coming over and need something that's easy to prepare ahead.
Heat oil in heavy large pot over medium heat.
Add beef and paprika; sauté until meat is brown on all sides.
True authentic Hungarian goulash is very different!
You can cook Goulash soup using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Goulash soup
- It's 225 g of beef mince.
- Prepare 2 of red peppers.
- It's 4 of potatoes.
- Prepare 1 of onion.
- You need 2 cloves of garlic, finelly chopped.
- It's 1 tbsp of tomato puré.
- It's 1 tin of chopped tomatoes.
- It's 1 tsp of caraway seeds (whole).
- It's 2 tsp of paprika.
- You need 1/2 tsp of black pepper.
- It's 1 pinch of cayenne pepper.
- You need 1-2 of beef stock cubes (depending on how salty you want it).
- It's 700 ml of water.
Now, my Mom never called this Goulash. In our house, Goulash was a creamy hamburger, noodle, corn casserole dish. Which still isn't even close to authentic goulash. So we always just called this soup Mom's Hamburger Tomato Macaroni soup!
Goulash soup instructions
- Cut onions, potatoes and peppers into small cubes..
- Cook the beef mince and onions in a frying pan..
- Put everything in a slowcooker and cook for 4-5 hours on high or 6-8 on low (or simmer on the hob for 30 minutes for a quicker version)..
- Top with a bit of yoghurt or creme fraiche and serve with bread!.
Goulash Soup (Gulaschsuppe) is a perfect hearty dish for cold days! There are two types of Goulash in Bavarian cooking. There's the thicker stew with bigger meat chunks version ladled over wide egg noodles or rice. There's also this soup which is an offshoot of the stew but served with crusty bread or Brötchen (crusty white rolls). Both originate from Hungary but have been so fully.