Goulash Soup
Austrian Cuisine The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria. The key ingredient for goulash soup is a good quantity of sweet paprika powder. It is important not to use hot
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 14 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly-cut chives before serving.
Add 100 ml red wine after frying beef/onions.
For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot, and 1 leek (all chopped) with the onions.
Adapted from the source recipe's notes.Method
- 01
Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.
- 02
Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.
- 03
Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently cook the onions until they turn yellowish.
- 04
Add the beef cubes and cook for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika, and stir well to disperse clumps.
- 05
Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 minutes.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Lily15; view original image record .
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