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This rich and hearty German Goulash Soup, known as Gulaschsuppe, features tender chunks of beef and onions simmered in a deeply flavorful paprika-spiced broth. It's the ultimate comfort food for a chilly evening, perfect served with a dollop of sour cream.
For 4 servings
Pat the beef cubes completely dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat until shimmering. Working in two or three batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium. Add the chopped onions to the pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, for 10-12 minutes until the onions are very soft, translucent, and lightly golden. Add the minced garlic and cook for one more minute until fragrant.
Stir in the tomato paste, sweet paprika, hot paprika, caraway seeds, and dried marjoram. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, stirring to combine everything. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 90 minutes, stirring occasionally.
Add the diced potatoes and chopped red bell pepper to the soup. Stir well, return to a simmer, and cover the pot again. Continue to cook for another 30-40 minutes, or until the beef is fork-tender and the potatoes are cooked through.
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This rich and hearty German Goulash Soup, known as Gulaschsuppe, features tender chunks of beef and onions simmered in a deeply flavorful paprika-spiced broth. It's the ultimate comfort food for a chilly evening, perfect served with a dollop of sour cream.
This german_american recipe takes 170 minutes to prepare and yields 4 servings. At 746.3 calories per serving with 60.29g of protein, it's a moderately challenging recipe perfect for dinner or lunch or supper.
Remove the pot from the heat. Stir in the apple cider vinegar to brighten the flavors. Taste the soup and adjust the seasoning with the remaining 0.5 teaspoon of salt, or more as needed.
Ladle the hot goulash soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh parsley before serving.
Substitute the beef with pork shoulder or venison for a different flavor profile. Adjust simmering time as needed until the meat is tender.
Add other root vegetables like carrots or parsnips along with the potatoes for extra sweetness and nutrients.
For a spicier soup, increase the amount of hot paprika or add a pinch of cayenne pepper along with the other spices.
Instead of parsley, try garnishing with fresh dill or chives for a different herbaceous note.
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Paprika and red bell peppers are rich in antioxidants, including Vitamin C and carotenoids. These compounds help protect your cells from damage caused by free radicals.
This soup is a good source of iron and zinc from the beef, which are vital for immune function and energy production. Potatoes add potassium, important for blood pressure regulation.
A typical serving of this German Goulash Soup (about 1.5 cups) contains approximately 550-650 calories, depending on the fat content of the beef and the specific ingredients used.
German Goulash Soup can be part of a healthy diet. It's rich in protein from beef and provides vitamins from vegetables like onions and bell peppers. To make it healthier, use a leaner cut of beef, choose low-sodium beef broth, and serve with a moderate portion of sour cream.
While both are paprika-spiced meat stews, German Gulaschsuppe is typically thinner and served as a soup, often containing potatoes and other vegetables. Hungarian goulash (gulyás) can range from a soup to a thick stew (pörkölt) and traditionally focuses more intensely on beef, onions, and paprika, often served with dumplings (nokedli).
Yes. For a slow cooker, complete steps 1-4 on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add potatoes and peppers in the last hour. For an Instant Pot, use the 'Sauté' function for steps 1-4, then add the broth and beef, and pressure cook on high for 35 minutes. Quick release, add vegetables, and pressure cook for another 5 minutes.
Store leftover goulash soup in an airtight container in the refrigerator for up to 4 days. The flavor will even improve overnight. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling, which can toughen the beef.