Easiest Way to Make Goulash Soup in 26 Minutes for Mom

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, goulash soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Goulash Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Goulash Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook goulash soup using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Goulash Soup:

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

Brown meat over med/high heat in bacon fat. Cook in batches if necessary to brown, rather than steam. Goulash Soup (Gulaschsuppe) is a perfect hearty dish for cold days! There are two types of Goulash in Bavarian cooking.

Instructions to make Goulash Soup:

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

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. True authentic Hungarian goulash is very different! Now, my Mom never called this Goulash.

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