German Goulash Soup Recipes

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

Steps:

• Cut beef into 1/2" cubes.
• In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
• Cover and simmer over medium low heat for 30 minutes.
• Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
• Stir in flour until smoothly blended.
• Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
• Gradually add in remaining 3 1/2 c water and bring to a boil.
• Add potatoes and peppers.
• Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat.
• Stir in parsley and season to taaste with salt and pepper.

Steps:

• Brown beef in margarine on alll sides, without cooking all the way through.
• Add onions and garlic and saute until soft.
• Add flour, paprika, tomato puree, broth, consome, and potatoes.
• Season with salt& pepper to taste.
• Simmer 3 hours.
• Taster and adjust seasonings as needed.