Goulash Soup (Louise's Version of Bavarian/Hungarian)

By Lsweetnell

There are numerous recipes for goulash soup. Depending on the area you visit in Germany the recipe varies. The best I ever had is more like the below Hungarian Goulash made in which I ate all over southern Germany and the surrounding area. I worked on duplicating this recipe the whole time I was in Germany. I got to return to the same area 20 years later and went straight to my favorite German restaurant and ordered Goulash soup and my version was dead on to tasting like their soup. I have had the soup further north in Germany with the peppers, potatoes and it is good but I prefer the onions and meat and sauce version myself, maybe half of one pepper.
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The ingredients that are a must here are the V8, the beef, beef broth, onions, bay leaves and the Hungarian Paprika. It makes all the difference in the success of this recipe, in any version. It is not like a stew, more like a actual soup with more body.
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When I was trying to recreate this recipe I found that a little chili powder helped enhance the flavor; however, it must not overpower the dish. It's really all about the meat, onions and paprika.
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I have had goulash soup in the local German restaurant here and it was very thick like a stew. Wasn't fond of it.
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Love to serve this with buttered rye, sliced ham and Swiss or similar cheese served opened faced.

Ingredients

• 1 1/2 lbs Beef
• 2 Bay leafs
• 2 medium potatoes (diced)(optional)
• 2 Carrots (diced) (optional)
• 2 cloves Garlic (crushed)
• 1 yellow bell peppers (diced) (not American green pepper)(optional)
• 1 red bell pepper (diced)(optional(
• 1 1/2 lbs Yellow onions (two large onions, diced)
• 5 cups Beef broth
• 3 cups V8 Juice
• 1/2 tsp Black pepper, freshly ground
• 1/4 cup Imported Hungarian paprika, good quality sweet
• 2 tsp chili powder (no more, it is not chili)
• 1 tsp Salt
• 3 tbsp Pork lard or butter

Details

Adapted from daringgourmet.com

Preparation

Step 1

Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
Add the bell peppers and cook for another 7-8 minutes. Add the carrots, potatoes, beef broth, V8, (original recipe calls for two tomatoes here instead of V8) bay leafs, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.
Notes
If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.