Hungarian Beef Goulash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 Onion1 Green Pepper3 Red Skin Potatoes3 Large Carrots1 pound Beef Bone1 pound Stew Beef2 cups Home Made Spaetzle3 Regular Beers (12 oz Bottles)1 TBSP Salt1 Tsp Caraway Seed1.5 TBSP Hungarian Paprika
Rub about 1/2 TBSP salt into the stew beef.
Add Bone and Stew Beef to cooking pot and heat on low while constantly stirring until some of the fat melts coating the pan.
Add onions and saute on low heat stirring occassionally until onions are soft.
Add Paprika and stir coating all the onions and beef.
Cut Green Pepper into strips and add to onions and beef.
Add Beer plus 6 cups water
Cover pot and turn heat to medium simmering soup for about 1.5 hours.
Strain soup so as to onions and peppers.
Return soup plus beef bone and stew beef to the cooking pot and return soup to a simmer.
Peel and chop potatoes into small bite-size cubes and rub 1/2 TBSP salt onto the cubes.
Peel and chop carrots into small bite-size pieces.
Add onions and carrots to the soup.
Simmer soup in covered pot for 15-20 more minutes until potatoes are cooked al denti.
Discard bone.
Bring soup to a boil.
Make Spaetzle and cut into soup.
Turn off soup and remove from burner.
*I like to add the scrap from the onions and peppers into the soup with the chopped onions and peppers..
*soup tastes better 24 hours.
Spaetzle
2 Eggs
1.5 cups Flour
.5 tsp salt
.25 tsp baking soda
2 dashes nutmeg
.5 cups water
Beat the ingrediants well adding the water a little at a time until a sticky dough is formed.
Wet a cutting board and place dough on the board.
Cut small bits of dough directly into boiling soup. Spaetzle is done when it floats to the top of the soup.
* cutting the spaetzle into the soup should be done quickly.
Number of Servings: 7
Recipe submitted by SparkPeople user GERRIER.
Add Bone and Stew Beef to cooking pot and heat on low while constantly stirring until some of the fat melts coating the pan.
Add onions and saute on low heat stirring occassionally until onions are soft.
Add Paprika and stir coating all the onions and beef.
Cut Green Pepper into strips and add to onions and beef.
Add Beer plus 6 cups water
Cover pot and turn heat to medium simmering soup for about 1.5 hours.
Strain soup so as to onions and peppers.
Return soup plus beef bone and stew beef to the cooking pot and return soup to a simmer.
Peel and chop potatoes into small bite-size cubes and rub 1/2 TBSP salt onto the cubes.
Peel and chop carrots into small bite-size pieces.
Add onions and carrots to the soup.
Simmer soup in covered pot for 15-20 more minutes until potatoes are cooked al denti.
Discard bone.
Bring soup to a boil.
Make Spaetzle and cut into soup.
Turn off soup and remove from burner.
*I like to add the scrap from the onions and peppers into the soup with the chopped onions and peppers..
*soup tastes better 24 hours.
Spaetzle
2 Eggs
1.5 cups Flour
.5 tsp salt
.25 tsp baking soda
2 dashes nutmeg
.5 cups water
Beat the ingrediants well adding the water a little at a time until a sticky dough is formed.
Wet a cutting board and place dough on the board.
Cut small bits of dough directly into boiling soup. Spaetzle is done when it floats to the top of the soup.
* cutting the spaetzle into the soup should be done quickly.
Number of Servings: 7
Recipe submitted by SparkPeople user GERRIER.
Nutritional Info Amount Per Serving
- Calories: 296.6
- Total Fat: 4.0 g
- Cholesterol: 68.7 mg
- Sodium: 1,091.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.1 g
- Protein: 24.5 g
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