Goulash Soup Recipe
In order to make this goulash soup recipe you will need some fresh green and red peppers and boneless beef steak.
In the fall when peppers are reasonably priced and it turns a little bit cooler outside, I usually make a large pot of this spicy Hungarian Goulash Soup.
It takes a little longer to prepare as the beef and peppers and onions need to be sliced thin, but the extra effort is well worth the end result.
This spicy goulash soup is great served along with a crusty bun or thick slices of sour dough bread.
Its one of the best soup recipes, also a great "warmer upper".
- 3 tbsp. shortening
- 1 large onion, thinly sliced
- 2 medium green peppers, sliced in 1/4" slices
- 2 medium red peppers, sliced in 1/4" slices
- 8 oz. beef steak, sliced thin or cubed small
- 3 tbsp. tomato paste (1/2 small can)
- 6 cups beef broth, or 6 cups water & 6 tsp. beef granules
- 1 tsp. garlic salt
- 1 tbsp. paprika
- 1/2 tsp. caraway seeds
- 2 tbsp. cornstarch mixed with 3 tbsp. cold water
- 1 tsp. Tabasco or pepper sauce
- Melt shortening in a large saucepan.
- Add sliced onions, saute about 10 minutes, until transparent.
- Add sliced peppers, saute 5 minutes.
- Add beef and tomato paste, stirring in well.
- Add garlic salt, paprika and caraway seeds.
- Add 2 cup of beef broth, stirring in.
- Cover pot and simmer for about 45 minutes.
- Add remaining 4 cups of broth, bring back to boil and simmer another 30 minutes.
- Stir in the cornstarch mixed with water, boil until thickend.
- Remove from heat and add the Tabasco sauce.
- Adjust seasonings.
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