Gulaschsuppe Popular Recipes

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Gulaschsuppe

"This recipe changed into translated for me from a recipe I got from a Hungarian eating place in Idar Oberstein, Germany in 1972. I've been making it ever when you consider that! Serve over wide egg noodles. Delicious!"

Ingredients :

1/4 cup vegetable oil
2 cups chopped onion
three inexperienced bell peppers, chopped
3 tablespoons tomato paste
1 pound lean pinnacle sirloin red meat - cut 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
1/4 teaspoon caraway seeds
1 cup bitter cream (optionally available)

Instructions :

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

Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir till the onion has softened and grew to become translucent, approximately five mins. Add the inexperienced peppers and tomato paste. Cover, reduce warmness to low, and simmer for 10 mins.
Add pork to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer till the meat is smooth, approximately 1 to one 1/2 hours.
Remove the goulash from the heat and allow it cool barely. Fold inside the sour cream and alter the seasoning to taste.

Notes :

You can also use five cups of broth and 1 cup of white wine.

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