Reviewed: Nov. 27, 2011

Not a bad soup, but not like the Gulaschsuppe I remember from living in Germany. More like a tomatoey beef stew.

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2 users found this review helpful

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Reviewed: Jun. 13, 2011

The broth was very close to a delicious veal gulaschsuppe I had recently in Austria. I followed the recipe exactly and we really liked it. Definitely recommend adding the sour cream, and I served it over some bagged "light and fluffy macaroni dumplings." Next time, though, to get a little closer to the Austrian version, I will use veal and/or pork, a little more red pepper flakes, and of course make some spaetzel to go with it.

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3 users found this review helpful

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Monica

Cooking Level: Expert

Home Town: Coplay, Pennsylvania, USA

Living In: Slatington, Pennsylvania, USA

Reviewed: Oct. 11, 2009

I substituted filtered bacon grease for the vegetable oil. It was "wunderbar" (wonderful). To make it even more authentic, you could render German bacon (speck).

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6 users found this review helpful

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matt

Reviewed: Oct. 27, 2008

Very good!!

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2 users found this review helpful

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ABromund

Cooking Level: Intermediate

Reviewed: Aug. 16, 2007

I lived in Germany for two years in the early 70's. During that time I tried my best to figure out the best recipe. Would suggest 2 to 3 tbsp papreka, toss the green pepper and use V8 Juice instead of the tomato sauce and boullian. Also add a scant teaspoon rpt teaspoon of chili powder. Let cook for at least one hour on a slow simmer. I have made this recipe for 30 years since I left germany, recently went back and put my recipe to the test and it was spot on for the area in Baveria we lived. Some people also add mushrooms and/or a few vegetables. However, we love it in its simplest form. Great served with a ham and Swiss cheese open faced sandwich on buttered rye or pumpernickle. Simply, it is about the beef, onions, an flavorfull liquid.

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28 users found this review helpful

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lsweetnell

Reviewed: Feb. 6, 2005

No one in my family thought this soup was good. Just meat,onions and peppers. It needed something else. Perhaps cabbage and goulash noodles. The soup flavor was ok but I was expecting a thicker, creamier base.

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3 users found this review helpful

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PAMABIRK

Reviewed: Oct. 2, 2004

Not a very good recipe, too much stock and too many green peppers. Also, the spices add little to nothing in taste. This was a flop.

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5 users found this review helpful

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IMMISTERLUNCH

Reviewed: Jul. 15, 2001

This recipe needs some spicing up. It's a bit bland and takes a long time for the results. Too many green peppers. They overwhelm the dish. What "medium" sized skillet is going to hold this thing. A large pot is necessary.

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14 users found this review helpful