Hungarian Goulash Soup With Dumplings Recipes

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.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Season steak with salt and pepper; add to skillet. Cook 2 to 3 minutes, turning cubes, until lightly brown on all sides. Transfer to plate; reduce heat to medium.
• Add bacon to skillet; cook and stir 2 to 3 minutes, until just beginning to brown. Add onion, bell pepper, tomato paste and garlic; cook about 5 minutes, stirring occasionally, until vegetables soften. Add paprika; cook about 1 minute or until fragrant. Add broth; reduce heat to medium. Cook 5 minutes.
• Meanwhile, in small bowl, stir Bisquick™ mix, 1/3 cup sour cream, the milk and chives.
• Add browned beef to goulash. Drop dumpling dough in 6 generous tablespoonfuls on top. Reduce heat to medium-low; cover. Cook 8 to 10 minutes or until dumplings are cooked through. Serve with 1/4 cup sour cream on the side.

Steps:

• In a large kettle saute onion and garlic in butter until soften.
• Stir in paprika stir few minute.
• add beef chuck stir few minute
• add 1/2 cup water, bring to boil and cook over medium heat.
• stirring for 5 minute or until liquid is reduced by half.
• Stir in 1/4 cup water and caraway seeds, cook until most of the.
• liquid has evaporated.
• add 10 cups water salt and pepper to taste.Bring to boil and lower
• heat, cook 1 hour and 30 minute or until meat is almost tender.
• Add all vegatables and cook about 30 minute.
• or till tender.
• Dumplings.
• In a bowl combine flour, egg, water, and salt.
• Beat the mixture until it forms a smooth dough.
• Let sit 30 minute covered.
• Pinch the dough in pieces the size of a pea and drop in to.
• the simmering soup, lifting the dumplings carefully from the bottom.
• with a wooden spoon.
• Add 1/4 cup parsley and simmer 5 minute or until dumplings are cooked.
• check salt and pepper.
• Enjoy.

Steps:

• Warm the oil in the stock pot over medium heat.
• Add the onions and the garlic, stirring for about five minutes.
• Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
• When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
• Cover and increase heat until it boils.
• When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
• Add the bell peppers and potatoes.
• Let the stew continue to simmer for 20 minutes.
• In the meantime, mix the flour, baking powder and salt in a mixing bowl.
• Add the milk, and stir thoroughly.
• Flour your hands and roll the dough into half-inch balls. It will be sticky!
• Drop the balls into the simmering stew, and wait until they rise to the surface.
• Enjoy!

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.