Hungarian Goulash Soup Recipe

4      Reviews by:    Bernice Kelly   Hungarian Goulash Soup Recipe browns short ribs in oil then adds onions, garlic, paprika, bell pepper, caraway seed, tomatoes and chile peppers and cooks until tender, refrigerates over-night and adds potatoes to finish goulash dish. Food Category:    Soup Cuisine Origin:    European    Servings:8 Nutrition facts:366 calories11.4 grams fat Print Preview Rate This Recipe Prep Time:   8 Hours 40 Minutes Cook Time:   3 Hours Total Time:   11 Hours 40 Minutes

INGREDIENTS

• 2 tablespoons each salad oil and butter or margarine
• 3 pounds boneless English-cut short ribs, cut in about 1 1/2-inch chunks
• 2 large onions, chopped
• 1 clove garlic, mashed
• 1 tablespoon paprika
• 5 cups water
• 1 large red bell pepper, seeded and cut in thin strips
• 2 teaspoons salt
• 1/8 teaspoon white pepper
• 1 teaspoon caraway seed
• 2 tomatoes, peeled and coarsely chopped
• 1 small, dried, hot red chile pepper, crushed
• 2 medium potatoes, cut lengthwise in eighths
• Sour cream

DIRECTIONS

• In a 4 1/2- to 5-quart Dutch oven, heat oil and brown meat, about a fourth at a time. When all the meat is browned, pour off pan drippings and discard them. Melt butter in the same pan. Add onions and garlic, and cook over medium heat until onions are soft and golden; blend in paprika.
• Stir in browned meat and its juices, water, red pepper, salt, white pepper, caraway seed, tomatoes, and chile pepper. Bring to a boil, reduce heat, cover, and simmer about 2 1/2 hours, until meat is tender. Cover and refrigerate several hours or overnight.
• Skim off and discard fat. Bring soup to a simmer. Add potatoes and cook until tender, about 30 minutes longer. Taste; add salt if needed. Serve with sour cream to spoon on at the table.

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