BCL - Gulaschsuppe (Goulash Soup) Popular Recipes
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Gulaschsuppe (Goulash Soup) |
"My grandma used to make this each weekend. This is the one recipe that brings again some of the great reminiscences."
Ingredients :
- 1/four cup margarine
- 1 pound red meat chuck, cut into 1-inch cubes
- 2 cups thinly sliced onion
- 1 massive purple bell pepper, sliced
- 1 big green bell pepper, sliced
- 1 1/4 cups water
- 1 (three ounce) can tomato paste
- 2 tablespoons paprika
- 1/four teaspoon garlic salt
- 5 cups water
- three cubes red meat bouillon
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce, or to taste
- 1/four teaspoon dried marjoram
- 1 sprint hot pepper sauce (together with Tabasco®), or to taste
Instructions :
Prep : 20M | Cook : 6M | Ready in : 2H |
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- Melt margarine in a big pot; cook dinner and stir beef chuck until browned, about 10 mins. Stir in onion, purple bell pepper, and inexperienced bell pepper. Continue to prepare dinner and stir until veggies are golden, about 10 mins more. Add 1 1/four cup water, tomato paste, paprika, and garlic salt. Simmer until pork is almost gentle, approximately 1 hour.
- Stir 5 cups water and pork bouillon into red meat and onion soup; retain to simmer until pork is tender, approximately 30 minutes extra.
- Mix 3 tablespoons cold water with cornstarch in a bowl; pour combination into soup. Bring soup to a boil, stirring continuously, till thickened, approximately 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.
Notes :
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