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Hungarian goulash soup
5 Answers
I was in Budapest recently and had the best soup I have ever eaten, it was meaty with pieces veg, tasty and very filling. I would like to try this at home but need the recipe.
Perhaps one of you helpful people out there can oblige me with the recipe. Thx <:0)
Perhaps one of you helpful people out there can oblige me with the recipe. Thx <:0)
Answers
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Authentic Hungarian Goulash
Serves 6
30 g butter
2 large onions, diced
910 g flank steak
0.3 g caraway seed
0.2 g dried marjoram
1 clove garlic, minced
35 g paprika
475 ml water
4 large potatoes, peeled and cubed
salt and pepper to taste
DIRECTIONS
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Slow Cooker Hungarian Goulash
Serves 6
905 g beef chuck roast, cubed
1 large onion, diced
120 ml ketchup
30 ml Worcestershire sauce
15 g brown sugar
10 g salt
5 g Hungarian sweet paprika
2 g dry mustard
295 ml water, divided
30 g all-purpose flour
Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.
Serves 6
30 g butter
2 large onions, diced
910 g flank steak
0.3 g caraway seed
0.2 g dried marjoram
1 clove garlic, minced
35 g paprika
475 ml water
4 large potatoes, peeled and cubed
salt and pepper to taste
DIRECTIONS
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Slow Cooker Hungarian Goulash
Serves 6
905 g beef chuck roast, cubed
1 large onion, diced
120 ml ketchup
30 ml Worcestershire sauce
15 g brown sugar
10 g salt
5 g Hungarian sweet paprika
2 g dry mustard
295 ml water, divided
30 g all-purpose flour
Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.
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