Austrian Goulash Soup Recipes

Steps:

• 1. heat oil in pan and brown the beef.
• 2. Add the onions and saute until tender.
• 3. Add the paprika and flour and toss well with the beef and onion.
• 4. Add the water, bouillon, tomato sauce and salt and pepper. Stir well.
• 5. Cover and simmer until meat is tender.
• 6. Add the potatoes and cook until they are tender.
• 7. While the soup is cooking boil the spaetzle according to the package directions. The ones I use take 25 minutes to cook.
• 8. Serve by placing a generous spoonful of the spaetzle in the bowl then spoon the goulash over it.
• 9. Note - some stir in a little cream as soon as you take it off the stove.

Steps:

• Combine flour, salt and pepper. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3 to 4 minutes per side. You want a golden crust that will give the gravy great flavor. Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3 to 4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so. Add the tomato paste and paprika, and cook for 1 to 2 minutes. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. Add the seared met and bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy. Simmer for 2 hours, or you can use a slow cooker for 4 to 6 hours.

Steps:

• You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
• Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
• Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
• Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
• When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
• Add the tomato paste and paprika, and cook for 1-2 minutes.
• Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
• Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
• Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
• This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
• http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

Steps:

• Fry bacon, onion and garlic.
• Add beef and brown.
• Add enough water to cover and simmer covered for 30-45 minutes.
• Add remaining ingredients and simmer another 30-45 minutes.