Recipe by 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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green bell peppers, chopped
lean top sirloin beef - cut into 1 inch cubes
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).
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.
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.
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.
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.
Great recipe...I cut back on some of the liquid to make it thicker. I've made this about 5 times & I love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 184
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