Recipe: Tasty Goulash Soup

Goulash Soup. In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This recipe for Hungarian goulash soup or gulyas leves (GOO-yahsh LEH-vesh) is hearty enough to be eaten as a main course with rye bread. This soup benefits from a long, slow cook and is actually a goulash, which is a stew, to which more liquid has been added.

Classic goulash is thicker and is like a very dense stew. This is frequently served on top of egg noodles or spaetzle. The other variety is called goulash soup (or, Gulaschsuppe, in German), which is thinner and has more broth. You can cook Goulash Soup using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Goulash Soup

1. Prepare of Cooked beef roast.
2. You need of Smoked ham.
3. You need of Cooked pork roast.
4. It's of butter.
5. It's of oil.
6. Prepare of Diced Spanish onion.
7. Prepare of Diced celery stalk.
8. It's of Dice red bell pepper.
9. Prepare of All purpose flour.
10. Prepare of peeled, seeded and diced tomatoes.
11. You need of Beef stock.
12. It's of Caraway seeds.

This goulash soup is one of my most traditional of all German soups. It's one I often make when I have company coming over and need something that's easy to prepare ahead. I'll add some fresh crusty homemade artisan bread and dinner's ready. I've even got a quick hack to make this wunderbar soup a lot quicker, easier, and cheaper.

Goulash Soup instructions

1. slice the meat the shred.
2. Heat the butter and oil together in a large saucepan.
3. Add the vegetables and saute until tender.
4. Sprinkle with flour and cook for 5 minutes or until the flour carmelizes.
5. Stir in the tomatoes and stock.
6. Add the meat and simmer gently for 90 minutes.
7. Sprinkle with caraway and simmer for 5 minutes longer.
8. serve very hot.
9. ENJOY.

Goulash Soup (Gulaschsuppe) is a perfect hearty dish for cold days! There are two types of Goulash in Bavarian cooking. There's the thicker stew with bigger meat chunks version ladled over wide egg noodles or rice. There's also this soup which is an offshoot of the stew but served with crusty bread or Brötchen (crusty white rolls). Both originate from Hungary but have been so fully.