Gulaschsuppe Recipe - Allrecipes.com
Gulaschsuppe Recipe
  • READY IN hrs

Gulaschsuppe

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs 15 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Oct 13, 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).

 
Most Helpful Critical Review
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.

 
Feb 25, 2013

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.

 
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.

 
Jun 08, 2012

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

 
Nov 27, 2011

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

 
Oct 27, 2008

Very good!!

 
May 29, 2015

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

 

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 1590 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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