Goulash Soup Recipes

Ingredients

• 2 lb. stew meat, cut in 1 inch cubes
• 4 onions, chopped
• 1 Tbsp. paprika
• 2 Tbsp. tomato paste
• 1 tsp. marjoram
• 1 tsp. caraway seeds
• 1 tsp. black pepper
• 1 tsp. salt (or taste)
• 2 green peppers, cut in strips
• 2 tomatoes, sliced
• 2 small potatoes, cubed
• 2 cups water
• 1 beef bouillon cube
• 1/2 tsp. crushed red peppers (opt.)

Directions

Brown meat with onions and garlic in very hot shortening, add salt and black pepper. When brown, add 1 cup of hot water and let simmer for 15 minutes. Then add bouillon cube, paprika, tomato paste, caraway seeds and marjoram. Simmer for 20 minutes. Then add remaining water, tomatoes, green pepper and potatoes. Also add crushed red peppers at this time. Simmer for 20-30 minutes longer. Good served with hard rolls.

By Robin from Washington, IA

If you are a goulash fan, you will love this yummy soup!

Ingredients:

• 2 lb. ground beef
• 1 medium onion, chopped
• 2 quart tomatoes, canned
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• 1 pint ketchup
• salt & pepper, to taste
• 1/2 cup sugar
• 1 Tbsp. allspice
• about 3 cups water
• 1/2 cup flour
• 2 Tbsp. butter

Directions:

Brown together ground beef and onion. Add tomatoes, ketchup, salt, sugar, allspice and water. Boil as for soup, then turn low and simmer for 2 hours.

Add 1/2 of flour that has been browned with butter. Let simmer until flour thickens the goulash a little.

Servings: 8-10

Prep Time: 20-30 Minutes

Cooking Time: 2 Hours

By Robin from Washington, IA

Ingredients:

• 3 bacon strips, diced
• 1 small green pepper, seeded and chopped
• 2 medium onions, chopped
• 1 large garlic clove, minced
• 1 1/2 lbs. beef stew meat, cut into 1/2 inch cubes
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• 2 Tbsp. paprika
• 1 1/2 tsp. salt
• dash sugar
• 1 (14.5 oz.) can stewed tomatoes, chopped
• 3 cups beef broth
• 2 large potatoes, peeled and diced
• 1/2 cup sour cream, optional

Directions

In a large kettle, cook bacon until almost crisp. Add green pepper, onion, and garlic; cook until tender. Add beef cubes and brown on all sides. Sprinkle with paprika, salt, pepper and sugar; stir and cook for 2 minutes. Add tomatoes and broth. Cover and simmer for about 1 1/2 hour or until beef is tender. About 1/2 hour before serving, add the potatoes, and cook until tender. Garnish each serving with a dollop of sour cream if desired.

Source: Country Magazine

By Raymonde G. from North Bay, Ontario