Recipe by Bec
Perfect for chilly evenings, serve with crusty rolls.
Top Review by chez_chell
This recipe was surprisingly delicious; I say "surprisingly" because I am always delighted when something this good comes out of MY kitchen! My sister was visiting from out of town and complained that her favorite German restaurant discontinued offering goulash suppe as it had become too expensive to make. We went online, found this recipe, and loved it! I made it in the crock pot, cutting the recipe in half; I put in the beef, onions and garlic (no butter/margarine - it's just not needed in the crock pot) and let it cook for about an hour, giving the mixture a stir every once in awhile. Then I added the rest of the ingredients, making sure to shake up the flour with a bit of the beef broth before adding it. I used run of the mill paprika, but next time I will upgrade that spice. I cooked it on the high setting for about 4 more hours. At the very end I found I needed to add a bit of sugar as I found the suppe to be a little bitter, maybe from the quality of paprika. I passed out bowls to various family members who dropped by, and it was a hit!
- 3 tablespoons butter
- 1 1⁄2 cups chopped onions
- 1 tablespoon chopped garlic
- 1 1⁄2 lbs cubed top sirloin steaks (or more, if desired)
- 1⁄2 cup flour
- 2 tablespoons paprika
- 3 tablespoons tomato paste
- 1 (16 ounce) can tomatoes, undrained, chopped
- 8 cups water
- 8 teaspoons beef bouillon
- 2 tablespoons sugar
- 4 potatoes, diced
- 4 large carrots, diced
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 1 bay leaf
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup cream (or less, if desired)
Directions See How It's Made
- Melt butter in large soup kettle over medium-high heat and add onions; cook until translucent.
- Stir in garlic and meat; cook and stir until meat is browned on all sides.
- Add flour, paprika and tomato paste; stir until smooth.
- Add tomatoes, water and bouillon; stir to separate meat.
- Add remaining ingredients except cream; stir to combine.
- Heat to boiling; reduce heat and simmer about 1 hour or until meat and vegetables are tender.
- Remove bay leaf; stir in cream.
- Remove from heat 30 minutes before serving.