Gulaschsuppe

Gulaschsuppe

Kimber

"This recipe was translated for me from a recipe I got from a Hungarian restaurant in Idar Oberstein, Germany in 1972. I've been making it ever since! Serve over wide egg noodles. Delicious!"
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Ingredients

2 h 15 m servings 351 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1590 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green peppers and tomato paste. Cover, reduce heat to low, and simmer for 10 minutes.
  2. Add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer until the meat is tender, about 1 to 1 1/2 hours.
  3. Remove the goulash from the heat and let it cool slightly. Fold in the sour cream and adjust the seasoning to taste.

Footnotes

  • Cook's Note:
  • You may also use 5 cups of broth and 1 cup of white wine.

Reviews

Read all reviews 9
  1. 17 Ratings

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Most helpful positive review

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).

Most helpful critical review

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 in...

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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 in...

This recipe needs some spicing up. It's a bit bland and takes a long time for the results. I thought there were too many green peppers. They overwhelm the dish.

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).

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 serv...

This dish is LECKER! My kids and husband loved it.

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

Very good!!

Great recipe...I cut back on some of the liquid to make it thicker. I've made this about 5 times & I love it!

This was delicious although I have made quite a few changes. For one I had to get rid of half the broth because it was too soupy and would not thicken. I used cream and some gravy powder towards...

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