Gulaschsuppe

This recipe was translated for me from a recipe I got from a Hungarian restaurant in Idar Oberstein, Germany in 1972. I’ve been making it ever since! Serve over wide egg noodles. Delicious!

Step: 1

Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green peppers and tomato paste. Cover, reduce heat to low, and simmer for 10 minutes.

Step: 2

Add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer until the meat is tender, about 1 to 1 1/2 hours.

Step: 3

Remove the goulash from the heat and let it cool slightly. Fold in the sour cream and adjust the seasoning to taste.

Per Serving: 351 calories; protein 27.1g; carbohydrates 15.5g; fat 20.4g; cholesterol 46.3mg; sodium 1589.9mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.