Gulaschsuppe The Best Recipes

Sunday, June 7, 2015

Gulaschsuppe

"This recipe changed into translated for me from a recipe I got from a Hungarian restaurant in Idar Oberstein, Germany in 1972. I've been making it ever seeing that! Serve over huge egg noodles. Delicious!"

Ingredients :

1/four cup vegetable oil
2 cups chopped onion
three inexperienced bell peppers, chopped
three tablespoons tomato paste
1 pound lean pinnacle sirloin red meat - reduce into 1 inch cubes
1 pinch cayenne pepper
1 teaspoon paprika
2 cloves garlic, minced
half of teaspoon salt
6 cups pork broth
1 tablespoon lemon juice
1/four teaspoon caraway seeds
1 cup sour cream (optional)

Instructions :

Prep : 25M	Cook : 6M	Ready in : 2H15M

Heat the vegetable oil in a skillet over medium heat. Stir within the onion; prepare dinner and stir till the onion has softened and turned translucent, approximately 5 mins. Add the green peppers and tomato paste. Cover, lessen heat to low, and simmer for 10 minutes.
Add pork to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer till the meat is gentle, about 1 to 1 half hours.
Remove the goulash from the warmth and allow it cool slightly. Fold within the sour cream and alter the seasoning to taste.

Notes :

You may additionally use five cups of broth and 1 cup of white wine.

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