Cooking Goulash Soup

[piratesmate]

Don't know if this has been requested before or if it is possible to get but, does anyone know the recipe for the goulash soup that used to be available from the counter service in Germany?

This request was made on our "Official Disney Recipe Exchange" thread, but I couldn't find it anywhere. I did find a number of recipes for this dish & hope that one of these will at least come close to what you are looking for. I'm posting them separately since they aren't even "clone" recipes.

HTH

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Goulash Soup [Gulyassuppe]

1 lb beef; chuck, shin or neck
2 Tbl lard, rendered beef fat or bacon fat
1 large onion; chopped
1 Tbl [heaping] Hungarian sweet paprika
salt and pepper
2 Tbl vinegar
1 Tbl tomato paste
1 Tbl caraway seeds
½ tsp marjoram
1 cl garlic (cl= centiliter)
2 qt water
3 medium potatoes; peeled and diced

Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and sauté onions until golden. Sprinkle with paprika and sauté 1 min stirring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve. Variation: Shepherd's Soup- use much less paprika say a scant teaspoon, and sprinkle soup with croutons and dill when serving. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller

Yield: 5 servings

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Goulash Soup
Yield: 6 Portions

2 c Onion, Chopped
¼ c Shortening
3 Green Bell Peppers, Chopped
3 Tbl Tomato Paste
1 lb Beef Cubes, 1” Cubes
1 ds Red Pepper
1 tsp Paprika
2 Garlic Cloves, Minced
6 c Beef Broth *
1 Tbl Lemon Juice
¼ tsp Caraway Seeds

* Beef Broth can be either canned or home made (home made is preferred.)

Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1½ hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day.

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goulash soup
2 medium Onions; peeled and chopped
3 tablespoon Fat
3 tablespoon Paprika, Hungarian
1½ pounds Beef chuck, boneless; cut in 1½ inch cubes
1 large Carrot; scraped and diced
Salt and pepper; to taste
1 large Tomato; peeled and chopped
2 medium Potatoes; peeled and chopped

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 In a large saucepan, saute onions in fat until limp. Remove from fire; add paprika. Mix well and return to heat. Add meat cubes; brown. Add carrot, salt, pepper and 4 cups water. Simmer, covered, for 1 hour. Add more water while cooking, if needed or desired. Add tomato and potatoes' cook another 30 mins. Serves 4 to 6. NOTES : In Hungary this soup, gulyasleves, which sometimes includes small pinched noodles as well as potatoes, is a meal in itself. It is thick and flavorful. from my kitchen to yours..... Dan Klepach

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goulaschsuppe (goulash soup)
½ cup Clarified butter
1½ pounds One-inch cubed meat (very Lean veal, beef pork or wild game)
3 each Mashed garlic cloves
1 pounds Onions, diced 1/2 inch
1 pounds Celery, peeled and diced ½ inch
½ cup Flour
2 teaspoon Hungarian paprika
1 quart Beef stock
4 each Fresh tomatoes, blanched and peeled
1 pint Tomato juice
1 pint Tomato puree
1 pounds Fresh mushrooms, sliced ¼ inch
8 ounces potatoes, diced ½ inch
1 teaspoon Coarse ground black pepper
1 tablespoon Worcestershire sauce
1 teaspoon Salt
Sour cream for topping

Place clarified butter in a heavy soup pot and heat almost until smoky hot. Roll cubed meat in flour, and shake off excess. Put meat in hot butter, add one teaspoon each salt and pepper, and brown, mixing with a wooden spoon. Remove meat and set aside. Add garlic, onions and celery, and saute, stirring until vegetables are transparent. Add flour, and stir while cooking for two minutes. Add cooked meat and paprika, and stir. Add beef stock, tomatoes, tomato juice, tomato puree, and simmer slowly for 1-1/2 hours. Add mushrooms, potatoes, pepper, Worcestershire sauce, and simmer until potatoes are tender, but not mushy (about 30 minutes). Adjust seasoning with salt and pepper. If soup is too thick, add more beef stock to desired consistency. Serve with a dollop of sour cream. Variation: Add 8 ounces of green or red bell peppers, blanched and diced 1/2 inch. Cook with mushrooms and potatoes. SERVES: 6-8 Submitted By FRED TOWNER On 11-07-94

 

[MazdaUK]

If anyone wants a genuine Hungarian recipe i can post it when I get home.