Amazing Austrian goulash. Meat goulash soup - in search of the ideal Frau Martha's culinary diary

Complexity:

Cooking time: 120 min.

Number of servings: 6

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To prepare Austrian goulash soup we need the following Ingredients:

Beef shin... 1 piece;

Beef... 500 g;

Bell pepper... 1 pc.;

Garlic... 3 cloves;

Chili flakes... 1/2 tsp;

Bay leaf... 3 pcs.;

Dried basil... 1 tsp;

Sweet paprika powder... 2 tbsp. l.;

White vinegar... 2 tsp;

Tomato paste... 2 tbsp. l.

So, everything is ready and now you can move on to preparing the Austrian goulash soup:

tags: soup, beef, tomato, Austrian cuisine, first courses

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www.shefpovar.com.ua

Austrian goulash

Prepare aromatic Austrian goulash at home! Feed the whole family, a bunch of guests, and delight you with hot, satisfying and very tasty food. Austrian goulash can also be prepared as a hot dish for a holiday.

INGREDIENTS

Beef 400-450 grams
Onion 1 piece
Potatoes 2-3 pieces
Tomatoes 2 Pieces
Red paprika 1-2 teaspoons
Vegetable oil 3 tbsp. spoons
Salt, black pepper To taste

Description of preparation:

To prepare Austrian goulash, you can use any meat of your choice. Still, according to the classic recipe, I advise you to choose beef. So, how to cook Austrian goulash? 1. Cut the beef into small cubes. 2. Peel the onion and cut into cubes. 3. Pour oil into a thick-walled saucepan and heat over medium heat. Add the onion and stir-fry until translucent. 4. Add a spoonful of paprika and stir. 5. Add pieces of meat to the onion in the pan, add salt and pepper, lower the heat to low and cover with a lid. 6. After 20 minutes, the liquid in the pan will evaporate, add a little boiled water or ready-made broth so that the liquid covers the meat by half a centimeter. Simmer over low heat with a lid. 7. While the meat is stewing, peel and rinse the potatoes. Cut it up. 8. Potatoes should be added to the pan when the beef becomes soft. 9. Simmer the potatoes for 15 minutes. 10. Wash the tomatoes, cut into slices and add to the pan. 11. If necessary, add more water or broth and simmer for 15-20 minutes. Austrian goulash is ready! Bon appetit!

povar.ru

Austrian goulash soup

Austrian beef goulash soup is a thick, satisfying and rich dish. It is prepared not only in Austria, but also in Hungary, the Czech Republic and Slovakia. The dish should be prepared in a thick-walled container, preferably a casserole with a heavy lid. To prepare goulash you will need the following ingredients:

Three tablespoons of pork fat or sunflower oil;

A kilogram of fresh beef;

Two pieces of onions;

Dry paprika (two dessert spoons);

One medium carrot;

Sweet bell pepper (one piece);

A few cloves of garlic or a teaspoon of dry garlic.

The cauldron is placed on the stove. The fire can be kept at medium value. Place pork lard or butter at the bottom of the cauldron and melt well. The meat is washed, dried, and cleared of excess film and fatty parts. The beef is cut into medium pieces - into cubes or short strips. When the fat crackles slightly, pieces of meat are placed in the cauldron. The meat should brown over low heat.

In the first three minutes, juice will come out of the beef intensively, so you can turn up the heat. When the excess liquid has evaporated, you can turn the heat to medium. It is impossible to imagine Austrian goulash soup without paprika. You don't have to skimp on this ingredient.

Therefore, two heaped dessert spoons of paprika are poured into the meat. Thanks to this component, the dish will be spicy and aromatic. Now the meat is well mixed. A glass of water is poured into the cauldron to stew the dish. Beef must be cooked within an hour. During this time, the water will evaporate several times, and it will need to be added.

Now it's the turn of the vegetables. Carrots, peppers, tomatoes, potatoes and garlic are washed in running water, peeled as needed and cut into medium cubes. There is no need to chop too finely. All cooked vegetables are poured into a cauldron. Add about a glass of water to them. Now all ingredients should simmer for about 25 minutes. After this, the dish is almost ready.

It is necessary to add traditional additions to the goulash - dry bay leaf, cumin, coriander and black peppercorns. After adding the seasonings, cover the goulash tightly with a lid and infuse for several minutes.

For more variety, you can prepare dumplings for the soup. The recipe is quite simple and will not take much time.

You need to mix flour, salt and two eggs in an enamel bowl. Place the mixture in the refrigerator and let it sit for fifteen minutes. The dumplings should be scooped up with a spoon and dropped into the boiling goulash soup. You can knead stiff dough, roll it into ropes and cut into pieces. Each piece should be flattened with your fingers to form a small flat cake and thrown into a boiling dish ten minutes before cooking.

To prevent the dumplings from spreading too much in boiling water, they can be pre-dried on a baking sheet in the oven, but only for a short time. This way they won’t get overcooked and will retain their shape. The goulash is salted only at the very end.

Ate.ru wishes you bon appetit!

sjel.ru

Austrian goulash - recipe with photos and videos

Once upon a time, goulash was prepared only in Hungary. But thanks to the ease of preparation and excellent taste, the recipe for this dish very quickly spread throughout the world, and many countries consider it their national dish. Today we will prepare goulash the way it is prepared in Austria.

Ingredients

Beef pulp – 1.2 kilograms

Ghee – 3 tablespoons

Vinegar 5% – 1.5 tablespoons

Meat broth – 1 liter

Garlic – 2 cloves

Tomato paste – 50 grams

Cumin – 0.5 teaspoon

Marjoram – 1 teaspoon

Salt – 2 teaspoons

Ground black pepper – 1 teaspoon

Ground paprika – 3 tablespoons

Hot red pepper – 0.5 teaspoon

Step-by-step recipe: Austrian goulash

Peel, wash and cut 900 grams of onion into cubes.

In a cauldron or thick-bottomed pan, heat three tablespoons of ghee and add chopped onions to the cauldron. Stirring occasionally, fry the onion until golden brown.

While the onions are frying, prepare the meat. Wash and dry 1.2 kilograms of beef pulp. Cut the meat into cubes with a side of 3 centimeters.

Add 3 tablespoons of ground paprika and 0.5 teaspoon of hot red pepper to the fried onion. Pour 1.5 tablespoons of 5% vinegar and a little broth from the prepared one liter.

Stir and add the prepared meat, mix again, add two teaspoons of salt, 0.5 teaspoon of ground black pepper, a quarter of a teaspoon of ground cumin, 0.5 teaspoon of marjoram. Add a little more broth, stir and simmer over low heat for about two hours, stirring and adding broth approximately every 15 minutes.

After 1.5-2 hours, when the meat becomes soft, add the remaining broth, 50 grams of tomato paste, two chopped garlic cloves, mix and leave to simmer for another 10 minutes.

After 10 minutes, add 0.5 teaspoon of marjoram, a quarter teaspoon of cumin and half a teaspoon of ground black pepper. The goulash is ready, put it on plates or serve in a large deep dish. Serve bread dumplings and pickles as a side dish for goulash. The recipe for pickling cucumbers is on our website https://www.videoculinary.ru in the pickles section.

www.videoculinary.ru

Frau Martha's culinary diary

The most Austrian goulash soup

We just returned from vacation and decided to finally start a new culinary year. We returned from Austria, bringing with us the most pleasant memories of Tyrol, a few extra pounds (as well as cookbooks, magazines and a whole mountain of local recipes). Therefore, the question “where do we start?” was not standing in front of us.

Austria is the birthplace of extremely nutritious and, in my opinion, heavy food. Here you will find thick meat soups, huge dumplings, and the obligatory potatoes - everywhere and in amazing quantities, and flour strudels with thick creamy sauces, and fabulous Kaiserschmaren... And much more, infinitely tasty and not about the waist. In the mountains this is quite forgivable: harsh glaciers, high mountains and snow, regular sports in the morning and other difficulties require real food - 100,500 kilograms 3 times a day. In our refined urban conditions, it is not worth getting carried away with such nutrition, if only occasionally. For example, after a wonderful walk in a light twenty-five degree frost, it is not a sin to warm up with a hearty Austrian soup.

“No. 1” of every decent Alpine catering establishment is, of course, goulash soup. Some honestly admit in the menu that it is Hungarian, others hush up this fact and it seems that the soup is a typical Tyrolean specialty. Ah, no. On the other hand, this fragment of Europe has changed citizenship so often that food internationalism in these latitudes is quite justified.

Ingredients

700 grams of beef
2 paprikas (must be red, it’s more aesthetically pleasing)
1 hot chili pepper
3 large potatoes
2 large onions
5 cloves of garlic
100 ml red wine
1/2 can chopped tomatoes (or 1 large tomato)
3 tbsp. spoons of flour
1 tbsp. spoon of red pepper
1 tbsp. spoon of salt
1 tbsp. spoon of cumin

Directions

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Today we have a new dish of Austrian cuisine: goulash soup. Originally, this is a Hungarian dish and is a thick soup. Translated from Hungarian, gulyas literally means “shepherd”. Apparently, the shepherds came up with it. It is so satisfying and easy to prepare that its fame has spread throughout different European countries, many of which now consider it their national dish. And Austria is no exception.

Housewives from different countries made changes to the original recipe for this soup, adjusting it to their taste and the range of available products. So, for example, in Russia, where goulash came thanks to the Cossacks participating in the European wars, it is customary to serve this dish as a main course, with a side dish. In Austria, this is one of the most popular soups that can be tasted in any restaurant.

In Austrian cookbooks, especially from the beginning of the last century, you can find a variety of recipes for this dish: farmer's veal goulash, bean goulash, Bosnian goulash, goulash à la Debrecen, goulash with chanterelles, fish goulash, goose liver goulash. Many of them have been forgotten or are common in certain regions. We will prepare goulash soup according to the most popular recipe these days, from beef.

This dish should be prepared in a thick-walled container, preferably a cauldron, but a thick-bottomed pan will also work. The recipe makes 4 large servings. You will need:

meat, 500 g.
onions (1 large onion)
2 tsp dry red paprika (if you don’t like spicy dishes, add less or replace with regular black pepper)
1 tbsp. white wine vinegar, 5%
1 tbsp. sugar (if you don’t like sweetened meat or use balsamic vinegar, then you don’t need to add sugar)
2 medium tomatoes
3 small potatoes
1 medium carrot
1 medium bell pepper
1-2, to taste, cloves of garlic
1 liter meat broth or water
2-3 tbsp. fat or sunflower oil
bay leaf, cumin, coriander, black peppercorns
salt to taste (about 1 tablespoon without a slide)

The meat is washed, dried and cut into small pieces into cubes or strips. Oil/fat is poured into the bottom of a cauldron or pan, preheated (maintain medium heat, so the meat should be stewed, not boiled). When the oil warms up and starts to crackle a little, add pieces of meat. Fry the meat until golden brown.

Then sprinkle the meat with paprika, add the peeled and chopped onion, chopped garlic, mix and pour a glass of broth or water and vinegar into the cauldron. Now the meat will be stewed for 40 minutes. It is necessary to periodically check whether the liquid has evaporated and, if necessary, add it.

While the meat is stewing, prepare the vegetables. Tomatoes, potatoes, carrots and peppers must be washed, peeled and cut into cubes (slightly smaller in size than meat). Place the vegetables in a casserole, add about another glass of liquid (or as much as necessary to the desired volume, given that the soup should be thick) and simmer for 20 minutes.

The goulash soup is almost ready. You need to add salt, add bay leaf and other spices and let it brew a little under a closed lid (5-10 minutes). You can add dumplings to the soup.

Bon appetit! Guten Appetit!

Everyone knows what goulash is. This is a thick and satisfying meat brew. And the word “goulash” itself, which has long and firmly entered into our culinary usage, is Hungarian in origin. In Hungarian it is pronounced "guyash" - meaning "shepherd".

That is, when translated into our language, the result is not a culinary dish, but the name of a profession or occupation. But it is called that because it was the shepherds and nomads of the ancient Hungarian tribes who invented this dish during their long journeys across the Magyar steppes. Now goulash soup is the pride of Hungarian cuisine and the most famous national dish outside this country.

How to cook goulash soup

It is unlikely that in the conditions of a modern city apartment we will be able to prepare the most real, authentic, so to speak, Hungarian goulash soup. To do this, we would need, at a minimum, to make a fire somewhere in the area of the balcony, get a large smoked cauldron somewhere and hang it over it.

Yes, and there would be a problem with the ingredients: after all, the ancient Magyars prepared goulash using dried meat, which they prepared in some special way for long journeys. So let’s not rack our brains too much, but take a very ordinary cauldron and install it on a gas stove, which will do an excellent job as a steppe fire. I can even bet that our goulash will turn out no worse, and even better, than the Magyar one. After all, a modern housewife has a much more diverse range of products and spices in her arsenal.

There is hardly a more satisfying dish in this national cuisine than Hungarian goulash soup. Its recipe, however, is not simple. So if you are going to feed a crowd of guests with goulash, which, in general, is a completely doable task for this dish, then stock up not only on food, but also on patience.

We will need:

1 carrot;
1 bell pepper;
3 tomatoes;
5 potatoes;
a few cloves of garlic;
black peppercorns;
Bay leaf;
caraway;
coriander and let stand for a while, covered.

So let's get started:

At the bottom of the cauldron we begin to melt the pork fat. There will be no lard, replace it with vegetable oil - it’s not that important.
We will prepare goulash soup from beef, which will need 1 kilogram.
When the fat or oil begins to squeak slightly, place pieces of this meat into it. In Hungary they also prepare pork goulash soup, but this is already considered a departure from the traditional recipe.
As soon as the meat turns brown, take onions (1-2 pieces), cut them into rings and add to the cauldron. The heat on the stove should be reduced. Next comes paprika - perhaps the main component of this dish after meat.
We don’t feel sorry for her and add two full dessert spoons. Our goulash should be quite spicy.
Stir everything and pour in a glass of water.
Now you need to thoroughly simmer the meat for an hour or a little more. The water will boil down, so you need to keep an eye on it and add more if necessary.
Let's take care of the vegetables: they need to be washed, peeled and cut into not too small cubes. We put all these vegetables in a cauldron and add a little water. All this will have to simmer for another 20-25 minutes. after this the goulash is almost ready. All that remains is to add traditional seasonings to it.

Beef goulash soup with dumplings

You can diversify this dish with another component, dumplings, which are placed directly into the goulash soup. Their recipe is very simple.

Preparation

The dough is mixed from two eggs, salt and flour and placed in the refrigerator for a short time.
After half an hour, the dumplings can be made for future use and then used ready-made, or just before preparing the goulash soup.
Roll out the dumpling dough into ropes, roll them in flour so that the dumplings do not stick together, and cut into circles.
Lightly squeeze each circle with your fingers, giving it the shape of a small flat cake, and place it in the goulash soup about 10 minutes before it is completely cooked.

How goulash is prepared in other countries

The glory of the Hungarian national dish has long ago stepped beyond the borders of this country. And here in Russia, every housewife prepares goulash in her own way. What can we say about the cuisines of other countries, which have introduced their own culinary traditions into goulash recipes. There are some things we can take note of.

Austrian goulash soup

Preparation

The meat (600 - 700 grams) is washed, dried with a napkin and cut into small pieces.
One large onion is cut into rings and fried in a deep frying pan in pork fat, stirring constantly so that it does not burn, but acquires a slightly golden color.
Then sprinkle with ground black pepper, pour in one tablespoon of vinegar (6%) and two tablespoons of water or meat broth.
Now you can put in the meat.
Grate the lemon zest on top, add salt, and squeeze out three cloves of garlic with a garlic press.
Simmer the meat over low heat, covered, for about 40 minutes.
From time to time, you need to remove the lid and check whether the liquid has evaporated, and, if necessary, add water or broth.
Five minutes before readiness, add the required amount of water, add two tablespoons of tomato paste, bring to a boil and boil for a few more minutes.

You can also add dumplings to the Austrian goulash soup, and add seasonings to your own taste.

Tyrolean goulash soup

Goulash is prepared a little differently in one of the regions of Austria - the province of Tyrol. Tyrolean goulash soup also includes sauerkraut. But first things first.

Preparation

For half a kilogram of beef you need about the same amount of onions. A lot of tears will be shed until all these onions are finely chopped and sent to the frying pan.
It needs to be slightly simmered in vegetable oil with the addition of one tablespoon of granulated sugar and one head of garlic, chopped into crumbs.
As soon as this entire onion-garlic mass becomes translucent, add the meat and cover the pan with a lid.
After 5 minutes the meat will give juice, and then you need to add 3 tablespoons of tomato paste.
It's time to put it all into the pan, because the potatoes are coming. We cut 3 - 4 tubers and add them to the rest of the products.
Add water, preferably boiling water, add salt and continue cooking.
When the potatoes are almost ready, add one glass of sauerkraut along with brine and spices: pepper, bay leaf, basil. Turn off the stove, cover with a lid and wait one hour until the goulash with cabbage gets tired.
Then you can eat.

Goulash soup cannot be considered a particularly popular dish that is regularly prepared by modern housewives. Despite this, it has its own history, special cooking rules and, naturally, its fans.

The historical homeland of goulash soup is the eastern part of Europe. It was here that the first recipes for this dish were invented and actively used by housewives. Over time, the recipe for goulash soup has undergone changes, however, in the classic version, this dish must contain paprika, bell pepper, garlic and a lot of onions. The meat used to cook goulash soup is beef.

There are several tricks to making goulash soup that have been used by chefs for the last century.

Firstly, the garlic should be chopped and lightly salted before adding to the dish. Then the garlic will feel better in the dish and make it more flavorful. Secondly, before frying, you can sugar the onion quite a bit. This will give it a pleasant color during frying and protect it from burning.

How to cook goulash soup - 15 varieties

Goulash soup prepared according to this recipe has a simply insane aroma and spicy taste. This spicy taste is achieved thanks to the presence of chili peppers in the soup.

For those who like spicier dishes, you don’t have to remove the seeds from the chili pepper. Then the soup will really have a “sparkle.”

Ingredients:

Beef - 400 gr.
Onions - 300 gr.
Carrots - 1 pc.
Garlic - 6 cloves
Potatoes - 3 pcs.
Chili pepper - 1 pc.
Bell pepper - 2 pcs.
Tomato - 1 pc.
Coriander - 5 gr.
Tomato paste - 1 tbsp. l.
Paprika - 30 gr.
Cumin - 30 gr.
Salt, pepper - to taste

Preparation:

Peel the onion and garlic, wash and finely chop. Heat the vegetable oil well in a saucepan, put the onion in it and fry it until golden brown. Then add garlic and spices to it. Mix everything and fry everything together for a few more minutes.

Wash the meat, dry it with a paper towel, cut it into medium-sized cubes, add it to the pan with the onion and garlic, mix thoroughly, cover with a lid and turn the heat as low as possible. The meat will gradually begin to release juice. It should be simmered for 45 minutes, stirring occasionally. During this time, water should be added to the pan several times in small portions so that the meat does not burn.

While the meat is stewing, wash the tomatoes and cut into medium-sized pieces. Peel the potatoes and carrots, wash them and cut them into medium-sized pieces. After 45 minutes, add tomato paste and tomatoes to the meat and mix everything. After a couple of minutes, add carrots, potatoes and 2 cups of hot water to the pan. Mix everything again. Now the goulash soup should be salted and cooked until the vegetables are half cooked. Then add the chili pepper cut into two parts and the bell pepper cut into cubes to the soup. Mix everything again and cook for another 10 minutes. Before serving, decorate the finished soup with finely chopped herbs.

This dish is perfect for bean lovers. You can cook it all year round, because the beans used for this goulash soup are canned.

Ingredients:

Beef - 700 gr.
Canned red beans - 1 can
Potatoes - 4 pcs.
Bell pepper - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Ketchup - 5 tbsp. l.
Tomato paste - 1 tbsp. l.
Salt, peppercorns, bay leaf, hot red pepper - to taste

Preparation:

Wash the meat, put it in a saucepan, add water and cook for 1 hour. Then remove the beef from the pan, cool and cut into portions. Peel the potatoes, wash them and cut them into medium-sized cubes. Place the chopped meat and potatoes in a cauldron or pan with thick walls. Fill them with strained broth, add spices and cook for about 20 minutes.

We clean and wash the onions and carrots. Grate the carrots on a coarse grater and finely chop the onion. Wash the pepper, remove seeds and cut into cubes. Heat vegetable oil in a frying pan and fry onions, carrots and bell peppers. When the vegetables are lightly fried, add the beans to the pan.

In order for the soup to have a special flavor, there is no need to drain the liquid from the beans. It should also be added to the pan.

Mix everything and simmer together for about 5 minutes. After this time, add ketchup, tomato paste and, if necessary, salt and pepper to the pan and simmer for a few more minutes, stirring constantly.

Place the finished frying into a pan with potatoes and meat, mix, season with garlic and cook for about another 20 minutes. Goulash soup with beans can be served.

“Bograch” is a popular first course in the Transcarpathian part of Ukraine. He can easily be called a regular not only in the kitchens of Transcarpathian housewives, but also in the professional kitchens of the most fashionable and expensive restaurants.

Ingredients:

Beef - 1 kg.
Bacon - 300 gr.
Onions - 300 gr.
Paprika - 3 tbsp. l.
Potatoes - 600 gr.
Bell pepper - 200 gr.
Tomatoes - 200 gr.
Carrots - 2 pcs.
Garlic - 2 heads
Hot pepper - ½ pod
Salt, herbs - to taste

Preparation:

Wash the beef and cut into small pieces. Cut the bacon into thin strips. Peel the onion, wash it and cut it into large quarters. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and chop it finely. Wash the pepper, remove seeds and cut into thin strips. Peel the potatoes, wash them and cut them into cubes. Wash the tomatoes and cut them into cubes. Wash the bell pepper, remove seeds and stems and cut into cubes. Wash the greens, dry them and finely chop them.

Place the bacon in a pan with a thick bottom and walls and begin to fry it.

If there is a lot of meat in the bacon, then you can add a little vegetable oil to the pan.

The bacon should be fried until it is golden brown and all the fat has evaporated. Then add the onion to the pan and fry them together, stirring regularly. When the onions are slightly golden, add the carrots to the pan. Mix everything thoroughly and fry together for 2-3 minutes. After this time, add paprika to the pan and mix everything very thoroughly. When the paprika is evenly distributed throughout the food, add meat, garlic, water and hot pepper to the pan. Mix everything again, bring to a boil, cover with a lid and reduce the heat to low. So the goulash soup should be stewed for about 1 hour 30 minutes.

About 30 minutes before the end of cooking, add salt to the pan. When the stewing time is over and the meat is soft, add potatoes, bell peppers, and tomatoes to the pan. Mix everything and simmer until the potatoes are ready. A few minutes before the end of cooking, add half of the prepared greens to the soup. Boil the soup for a little more time and remove from the heat. Before serving, decorate the soup with the remaining herbs. You can also add a spoonful of sour cream to it. Bon appetit!

Few people know this recipe for goulash soup. Its peculiarity is the way potatoes are introduced into it.

Ingredients:

Beef heart - ½ pc.
Potatoes - 600 gr.
Green beans - 250 gr.
Carrots - 1 pc.
Onions - 2 pcs.
Tomato paste - 1 tbsp. l.
Garlic, herbs, hot pepper, salt, paprika, ground pepper - to taste

Preparation:

We thoroughly wash the heart, place it in a saucepan, fill it with cold water, put it on the fire, bring it to a boil and cook for 2 hours. Remove the finished heart from the water, rinse it again, cool and cut into portions. Peel the potatoes, wash them, cut them into large cubes, and boil them in salted water until tender. Then the water should be drained and the potatoes mashed. We clean and wash the onions and carrots. Cut the carrots into thin strips and finely chop the onion. We wash and dry the beans. In a thick-walled saucepan, fry the onion until transparent. Then add carrots to it and fry everything together for about 3 minutes. Then add green beans and fry for a couple more minutes. At the very end, add tomato paste and ground black pepper. Mix everything again and fry for 5 minutes. Next, pour 2 liters into the pan. water, bring the contents of the pan to a boil and cook for 5 minutes.

After the required time has passed, add the heart to the pan and gradually, one tablespoon at a time, add mashed potatoes to the goulash soup.

After adding the puree, boil the soup for about 5 minutes, and then add herbs, chopped garlic and spices to it. Mix everything and cook together for another 10 minutes. Goulash soup is ready!

Despite the fact that goulash soup is a dish with history and it was first prepared at the beginning of the last century, modern housewives have adapted this dish to suit themselves. You can cook it using modern gadgets, namely using a multicooker.

Ingredients:

Beef pulp - 700 gr.
Onions - 300 gr.
Potatoes - 400 gr.
Tomatoes - 300 gr.
Bell pepper - 200 gr.
Garlic - 30 gr.
Tomato paste - 80 gr.
Ground paprika (sweet) - 7 gr.
Vegetable oil - 40 ml.
Water - 1.5 l.
Salt - to taste

Preparation:

Wash the meat and cut into portions. Wash the tomatoes. Peel and wash the potatoes. Cut tomatoes and potatoes into large cubes. Peel, wash and chop the garlic. Wash the bell pepper, remove the seeds and cut into medium-sized cubes. Cut the onion into half rings.

Pour a little vegetable oil into the multicooker bowl, set the “Multi-cooker” mode, select the “Frying” program, the type of product “Vegetables” and the cooking time is 15 minutes. Click “Start”. The oil should heat up within 5 minutes. After this time, add onion to the bowl of the device, and 2 minutes before the end of the program, sweet paprika and mix everything.

Now add meat, potatoes, tomatoes, peppers, garlic, tomato paste, salt and water to the multicooker bowl. Mix everything, cover with a lid, set the “Pressure Cooker” mode, the “Soup” program, the “Meat” product type and the cooking time to 30 minutes. After the program ends, the goulash soup is ready. It should be served slightly cooled, with bread and sour cream.

Austrian goulash soup is a dish that can be found in some restaurants in central Europe, however, rarely anyone prepares it at home. This is due to the fact that few housewives know the recipe described below.

Ingredients:

Beef - 700 gr.
Paprika - 2 pcs.
Chili pepper - 1 pc.
Potatoes - 3 pcs.
Onions - 2 pcs.
Garlic - 5 cloves
Red wine - 100 gr.
Tomato - 1 pc.
Flour - 3 tbsp. l.
Ground red pepper - 1 tbsp. l.
Salt - 1 tbsp. l.
Cumin - 1 tbsp. l.

Preparation:

Wash the meat and cut into medium-sized cubes. In a small bowl, mix salt and flour. Dip each piece of meat in the prepared mixture, and then fry in a frying pan in vegetable oil. When the meat is covered with a golden crust, it should be transferred to a saucepan, pour 2 liters of water and put on fire. Peel the potatoes, wash them and cut them into cubes.

While the meat is cooking, peel the onion, wash it and finely chop it. Wash the paprika and cut into small pieces. Then fry the paprika and onions in vegetable oil for several minutes. Place the finished roast into the soup. Then we peel and chop the garlic. Wash the chili pepper, dry it and cut it into thin strips. Fry the garlic and chili in a frying pan for a few minutes, then add the chopped tomato and wine. Fry everything together for about 10 - 15 minutes, stirring regularly. After this time, add the roast to the soup. Add a spoonful of cumin and potatoes there. Cook everything together for 30 minutes. After 30 minutes, the soup should be completely ready and the meat should be cooked through.

Ingredients:

Chicken breast - 1 pc.
Vegetable oil - 40 gr.
Salt, pepper - to taste
Onion - 1 pc.
Carrots - 1 pc.
Tomato sauce - 1 cup
Sour cream - 0.5 cups
Boiling water - 1.5 cups
Flour - 2 tbsp. l.

Preparation:

Wash the chicken fillet and cut into portions. We clean and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Fry the chicken in a frying pan in vegetable oil. When it changes color and is almost ready, add onions and carrots to it. Fry the products together, stirring constantly until the carrots become soft. Next, add flour, boiling water, salt and sauce to the pan. To prepare the sauce, in a separate small container, mix sour cream and tomato sauce.

When all the ingredients are combined, mix them and leave them to simmer for 20 minutes. At the end of cooking, you can add bay leaves to the goulash. Bon appetit!

Tyrolean goulash soup is distinguished by its spiciness and richness. It is for this reason that this dish is perfect as a snack for strong alcoholic drinks.

Ingredients:

Beef - 500 gr.
Onions - 4 pcs.
Garlic - 1 head
Sugar - 1 tbsp. l.
Homemade adjika - 3 tbsp. l.
“Tomato” ketchup - 2 tbsp. l.
Potatoes - 2 pcs.
Sauerkraut - ½ cup
Lemon - ½ pc.
Vegetable oil - 2 tbsp. l.
Basil, dry dill, suneli hops, peppercorns, bay leaf - to taste

Preparation:

Peel the onion, wash it, cut it into half rings and sprinkle with sugar. Then lightly fry it in a frying pan. Next, add chopped garlic to it and fry everything together for about 3 minutes. After 3 minutes, add the beef cut into strips into the pan. Mix everything again and simmer under the lid for about 10 minutes. Then add ketchup and adjika to the pan, stir and simmer for another 10 minutes.

Next, place the entire contents of the frying pan into a deep saucepan. Add diced potatoes, hot water and spices there. After about 10 minutes of cooking the goulash soup in a saucepan, add sauerkraut to it and cook everything together for 2 hours. At the very end of cooking, add the juice of half a lemon to the dish.

Goulash soup in bread is a very unusual dish. Most often it is prepared in all kinds of restaurants and cafes, however, preparing it at home is also not a problem.

Ingredients:

Beef - 500 gr.
Potatoes - 5 pcs.
Onion - 1 pc.
Wheat flour - 3 tbsp. l.
Butter - 50 gr.
Garlic - 5 cloves
Cumin, savory, salt, pepper, fresh herbs - to taste

Preparation:

Pour 1.5 liters into the pan. water, salt it and put it on fire. Place the beef in the water and boil it there until tender. When it is cooked, take it out, cool and cut into small rectangles. Carefully cut off the top of a loaf of bread and remove the pulp. The resulting bread bowl should be dried well in the oven. Peel and wash the onions and garlic. Cut the onion into half rings, and simply chop the garlic. Peel the potatoes, wash them and cut them into medium-sized cubes. Next, they should be fried in a frying pan in butter. After about 3 minutes of frying, add the beef to the pan, mix everything and fry together until the onions become golden brown. When the onions are golden, add flour and a little beef broth to the pan. Mix everything again and fry for another couple of minutes.

Place the broth obtained after cooking the meat on the fire and add potatoes to it. When the potatoes are almost ready, add the entire contents of the frying pan to the broth and cook everything until the potatoes are completely cooked. At the end of cooking, add spices to the pan. The goulash soup is ready. Now it should be cooled a little and carefully poured into a bread bowl. Before serving, decorate the dish with herbs.

German goulash soup is a dish that contains dry red wine. It is worth noting that the taste of the wine will be, although very little, still present in the finished form.

Ingredients:

Beef pulp - 400 gr.
Onions - 3 pcs.
Bell pepper - 2 pcs.
Potatoes - 600 gr.
Ghee - 4 tbsp. l.
Dry red wine - 1 glass
Ground red pepper, salt, ground black pepper - to taste

Preparation:

Wash the beef, dry it and cut it into medium-sized cubes. We steam and wash the potatoes and onions. Cut the potatoes into cubes and the onion into half rings. Wash the bell pepper, remove seeds and stalks and cut into rectangles. Place each ingredient on a separate plate.

Place melted butter and meat in a deep pan. The meat should be fried until golden brown. When it appears, add onion and bell pepper to the pan. Fry everything together for about 10 minutes, stirring regularly. Then pour wine into the pan, cover it with a lid and simmer the meat and vegetables for 30 minutes.

While the meat is stewing, fry the potatoes in melted butter in a frying pan on both sides. When it is covered with a golden crust, the potatoes should be caught in a separate, clean container.

When 30 minutes have passed after stewing the meat with wine, add fried potatoes, salt, pepper and water to the meat. Bring everything to a boil and let the goulash soup simmer for about 15 minutes. The dish is ready.

For many, the word chepetki is something completely unfamiliar and incomprehensible. It’s worth noting right away that dumplings are called cheppetki in central European countries.

Ingredients:

Beef - 1 kg.
Bell pepper - 2 pcs.
Onions - 2 pcs.
Potatoes - 5 pcs.
Cherry tomato – 250 gr.
Vegetable oil - 50 gr.
Bay leaf, salt, pepper, rosemary, oregano, coriander, ground sweet pepper - to taste
Chicken egg - 1 pc.
Flour - 120 gr.

Preparation:

Wash the beef, cut into portions and fry in a cauldron in vegetable oil. While the meat is cooking, let's start with the vegetables. Peel and wash the onions and potatoes. Cut the potatoes into medium-sized cubes and the onion into half rings. Wash the bell pepper, remove seeds and cut into cubes. Wash the tomatoes and cut them into two parts.

When the meat is almost ready, add onion and bell pepper to it. Mix everything, lightly fry and add 2 liters of water. Now cover the cauldron with meat and vegetables and simmer everything together for 1 hour over low heat. After this time, add potatoes and 1 liter of water to the cauldron. Now the goulash soup should be cooked under the lid for another 25 minutes. After 25 minutes, add tomatoes, salt, spices and bay leaves to the cauldron and cook for another 15 minutes.

While the meat is stewing, let's start preparing the caps. To do this, mix flour, egg and salt in a small container. Knead the resulting dough, roll it into a ball, which we then wrap in cling film and place in the refrigerator for 15 minutes. When the dough has “rested” and the goulash soup is almost ready, roll out the dough into small pieces into a sausage, which we then divide into small pieces and add them to the goulash soup. 10 minutes after the capets are in the soup, the dish is ready. It can be cooled and served.

It is generally accepted that goulash soup is a dish that is prepared exclusively from beef. However, in modern cooking there are recipes for goulash soup that uses pork. It is worth noting that the taste of this dish, despite the fact that the other ingredients in its composition are quite traditional, is still different from goulash soup with beef.

Ingredients:

Pork - 800 gr.
Bell pepper - 2 pcs.
Tomato - 2 pcs.
Potatoes - 500 gr.
Onion - 1 pc.
Garlic - 2 cloves
Sweet paprika - 1 tbsp. l.
Cumin - ½ tsp.
Salt, pepper - to taste

Preparation:

Fry chopped garlic in vegetable oil in a thick-walled pan. It should be fried for only 10 - 15 seconds. Then immediately add chopped onion to it. Once the onion is lightly fried, add the diced meat to the pan. Fry everything together until the meat changes color and turns white. When this happens, add water to the pan so that it covers the meat and paprika. Mix everything, bring to a boil, cover with a lid and leave to simmer for 15 minutes. After this time, add diced tomatoes to the meat, bring the goulash soup to a boil and leave to simmer for 20 minutes under the lid. After this time, add potatoes and bell peppers to the pan. Mix everything carefully, bring to a boil and cook until the potatoes are cooked. At the very end of cooking, add cumin, salt and pepper to taste to the soup.

Such a rich and aromatic dish as Lenten goulash soup will definitely not leave anyone indifferent. It can easily become a component of the diet of both people who limit their meat consumption and those who like to supplement all kinds of meat products with vegetable dishes.

Ingredients:

Bell pepper - 2 pcs.
Tomatoes - 300 gr.
Tomato paste - 1 tbsp. l.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Garlic - 4 cloves
Sweet paprika - 1 tbsp. l.
Cumin - 0.5 tsp.
Vegetable oil - 30 gr.
Greens - to taste

Preparation:

Peel the potatoes, wash them and cut them into cubes. Pour 2.5 liters into the pan. water, put it on the fire and bring the water to a boil. Place the potatoes in boiling water and cook for about 15-20 minutes. Wash the tomatoes, peel them and cut them into cubes.

To make it easier to peel them, they should be scalded with boiling water and then immersed in cold water. After these manipulations there will be no problems with removing the skin.

We clean and wash the onions and carrots. Wash the sweet pepper and remove the seeds. Cut the onion, carrots and pepper into strips.

Pour vegetable oil into a frying pan, heat it and fry onions and carrots in it for 2-3 minutes. Then add peppers and tomatoes to the pan and simmer everything together for another 2-3 minutes, stirring regularly. After this time, add tomato paste to the vegetables and simmer over low heat for another 1 minute. Place the finished frying into a pan with potatoes, add all the spices and salt and cook everything together for 5 minutes. Peel the garlic, wash it and finely chop it. Wash the greens and dry them finely. At the very end of cooking, add garlic and herbs to the goulash soup and boil everything together for another 2-3 minutes, after which the pan can be removed from the heat. Lenten goulash soup is ready!

This dish is a highlight of Mediterranean cuisine. To prepare it, you can use a wide variety of seafood.

Ingredients:

Sea fish fillet - 300 gr.
Seafood cocktail - 500 gr.
Onions - 150 gr.
Rice - 100 gr.
Garlic - 3 cloves
Vegetable oil, salt, pepper - to taste

Preparation:

Cut the fish fillet into cubes. Boil the rice until fully cooked, rinse and cool. We clean the onion, wash it and finely chop it. Fry the onion in vegetable oil in a saucepan. When it turns a little golden, add the fish to it and fry them together for 5 minutes, stirring regularly. After this time, add 2.5 liters to the pan. water. When the goulash soup boils, add seafood, salt, pepper and cook everything together for about 2 - 3 minutes. Then add boiled rice to the soup, and after about 3 minutes, garlic passed through a press. Bon appetit!

Zucchini is a very popular vegetable, which in the warm season is sold on almost every corner and at very affordable prices. It is quite natural that there are recipes for preparing such a dish as goulash soup with this vegetable.

Ingredients:

Chicken leg - 1 pc.
Bell pepper - 2 pcs.
Tomato - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Zucchini - 500 gr.
Potatoes - 1 kg.
Salt - to taste

Preparation:

We clean the zucchini, wash it and cut it into small cubes. We clean and wash the onions and carrots. Grate the carrots on a coarse grater and finely chop the onion. Wash the pepper, remove seeds and cut into strips. Wash the tomatoes and chop them finely. Remove the skin from the leg and divide it into several parts. Peel the potatoes, wash them and cut them into strips.

Pour vegetable oil into the multicooker bowl, select the “Frying” mode and set the time to 15 minutes. As soon as the multicooker heats up, add zucchini to it and fry them on all sides for 7 minutes. After this time, add carrots, onions and peppers to the multicooker bowl. Mix everything and fry together for 4 minutes. Next, add tomatoes to the multicooker bowl and simmer for another 4 minutes. After this time, chicken, salt, hot water and potatoes should be added to the vegetables. In the multicooker, select the “Soup” mode, close the lid of the device and set the timer for 1 hour. After this time, the goulash soup is ready. Before serving, you can decorate it with herbs.

Today I want to offer you a recipe for simply amazing Austrian goulash. It appeared in Hungary, but very quickly became popular all over the world, because preparing goulash is very simple and the taste is excellent. You and I will prepare it the way they do it in Austria. Let's begin!

Ingredients:

onion - 900 grams;
melted butter - 3 tablespoons;
beef pulp - 1200 grams;
ground paprika - 3 tablespoons;
hot red pepper - 1/2 teaspoon;
vinegar 5% - 1.5 tablespoons;
meat broth - 1 liter;
salt - 2 teaspoons;
ground black pepper - 1 teaspoon;
ground cumin - 0.5 teaspoon;
marjoram - 1 teaspoon;
tomato paste - 50 grams;
garlic - 2 cloves.

Amazing Austrian goulash. Step-by-step preparation

Let's take the onion. Clean, wash and cut into cubes. To prevent your eyes from watering while working with onions, you need to leave a dry tail. Or put the onions in the refrigerator before starting cooking.
Take a cauldron or pan with a thick bottom. Add oil, add onion and, stirring occasionally, fry until golden brown.
Now let's prepare the meat. We need beef. It is important to take the right meat, because the taste of the finished dish will depend on it. First of all, pay attention to the color. Fresh beef is a deep red color and the fat should be a pale white. The meat must smell good and not have any unnecessary odors. If all points are met, good meat is purchased - half the battle in preparing a masterpiece is done!
The beef should be washed and dried with a paper towel. Cut into even cubes with a side of about 3 cm. Use a sharp knife to get it neat.
Add paprika and hot pepper to the onion. Pour in vinegar and some broth.
Mix well and add meat. Stir again.
Now you need to add salt and black pepper, add one fourth of a teaspoon of cumin, half a teaspoon of marjoram, add a little more broth and mix well.
We will simmer the meat for two hours, adding broth every 15 minutes. After one and a half to two hours, when the meat becomes soft, pour in the remaining broth, add tomato paste and chopped garlic. Garlic can be grated on a fine grater, chopped with a knife, or you can use a garlic press.
Stir and leave for the goulash to simmer for 10 minutes.
Now add another half teaspoon of marjoram, another quarter teaspoon of cumin and half a teaspoon of ground black pepper.
Here is our amazing Austrian goulash and it’s ready.
It should be served either in portioned plates or in one large dish.
For garnish you can offer pickles and bread flatbreads.

The goulash turns out incredibly tasty, rich and spicy, thanks to the amount of spices used. Treat your family, cook with pleasure and share the step-by-step recipe for preparing Austrian goulash with your friends. And be sure to check out “Very Tasty.” We have many more great recipes! Bon appetit!