BEEF SOUP HUNGARIAN STYLE
Grandma's of Old made this in their kettles in Hungary. The soup simmered all day while they worked in the fields. A hearty beef soup. I swear it's what gave us strong bones as kids.
Provided by glitter
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
- Drain the fat and place the meat and bones in a large soup pot.
- Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
- Bring to a boil and simmer for 1/2 hr.
- Skim any foam that forms.
- Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
- Simmer until the meat and vegetables are done.
- The last 5 min.
- Add the tomatoes, green pepper and cabbage leaves.
- Remove and dicard the bay leaf and the soup bones.
- Refrigerate the soup and skim off any fat after it has chilled.
- The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
- Dumplings are very good with this soup as well.
- In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.
Nutrition Facts : Calories 697.5, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 215, Carbohydrate 27.5, Fiber 5.1, Sugar 7.6, Protein 45
EASY HUNGARIAN GOULASH SOUP
This soup is similar to one made by my mother years ago. Brimming with potatoes, rutabagas, carrots and onions, it's a rich, flavorful meal in a bowl!-Julie Polakowski, West Allis, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
HUNGARIAN GOULASH SOUP
I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.
Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
HUNGARIAN BEEF PAPRIKASH
This is a great dish with a spicy sweet flavor. Onions, Red Peppers, Orange Juice and Sour Cream are the ingredients that make it so robust. You can serve it over rice or noodles, and the degree of spiciness is up to you. I make it fairly mild, with the kids in mind, then have the hot sauce bottle handy for my husband and me.
Provided by Pattie 2
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pat the beef dry, then salt and pepper before placing in the pot.
- Brown the meat on all sides for a few minutes in the pot with oil and butter.
- Transfer beef to a bowl.
- Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
- Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
- Add in the onions and stir until combined with sauce, about 2 minutes.
- Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
- Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
- Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
- Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
- Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
- Update the level "heat" with more hot sauce, if desired.
- Serve over white rice or thick egg noodles. Enjoy!
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