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Jan's Goulash Soup
(Goulash soup with root vegetables, and baby dumplings)

This is a soup named after Jan (yan) my friend that was a career army man that spent time in Hungary. This is how he told me to make this dish.

Recipes from a German Grandma


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Ingredients:

1 lb. stew meat in chunks
3 Tblsp. Hungarian paprika
1/4 cup vegetable oil
2 cups onions chopped
1 qt. Beef Stock or water with beef soup seasoning
1 cup red wine
1 Tblsp caraway seed
1 Tblsp peppercorns
4-5 bay leaves

Root Vegetables
1 turnip 1/2 inch dice ( about 1 cup)
3 carrots 1/2 inch dice ( about 1 cup)
Celery root or celery 1/2 inch dice ( about 1 cup)
1 parsnip 1/2 inch dice ( about 1 cup)
3- 4 potatoes 1/2 inch dice (about 4 cups)

Baby Dumpling Dough
1 egg
6 Tbsp. flour
1/8 tsp. salt



printer friendly

 

I used chuck but you can use round steak or stew meat. You can make this either with the vegetables or without. Some folks like it just with potatoes and the meat. As in most of my stews I use whole peppercorns and as they cook they get tender. Cut the turnips, parsnips, carrots and celery root or celery and reserve them in a dish till later.

I am using two types of potatoes a russet and 2 Yukon gold potatoes , firm white or red potatoes. The russet tends to break down a bit and helps thicken the Goulash.



Trim the excess fat off the meat and cut into small chunks or if you want strips.

 

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Toss the meat cubes with the paprika


Chop an onion and get it ready.

Melt the oil or butter in the Dutch oven or large soup pot.
Add the meat cubes

and cook for about 5 minutes stirring.

When the meat looks done it is time for the next step.


Add the onions

 


Add the caraway, peppercorns, and bay leaf, and cook till the onions browned a bit and are tender. This just adds a little extra flavor.

You can continue to the next step if you want to save time.
Add the wine and the beef stock.

If you are adding the vegetables now is the time to add them. Cover and cook for 60 to 90 minutes.

Meanwhile Chop the potatoes.

Click on the picture to see a close up view of how I cube potatoes to keep them uniform shape.


I hold the potatoes in water until I am ready to add to the Goulash. this keeps them from turning brown.


Periodically take a piece of meat out and check the tenderness. When i can cut it with a fork it is done. Check the larger pieces, otherwise a small piece could be done but the larger will still be tough.


When the meat is tender add the potatoes. This is a shot of the potatoes only Goulash

Cook till the potatoes are done, about 15 minutes.


Here you may want to add a bit more water or stock to increase the amount of broth. You may also want to add more paprika if you like.
Here is what it looks like with the vegetables.


If you like you can add little baby dumplings. Mix the flour, egg and salt together in a stainless bowl till nice and stiff. Add a little extra flour if necessary.


I make a long tube with the dough and put it on a cutting board and then cut a little wedge off it and slide it into boiling water. You can do it right into the Goulash if you want. When the dumplings float they are done.

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Garnish the Goulash with chopped parsley and a couple shakes of paprika.

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More Recipes and Links

Emma's Goulash



Christa's Goulash


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Last updated March 26, 2011