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Beef Goulash Soup
RecipeBeef Cuts
Beef Goulash Soup
Top sirloin simmered with paprika, tomatoes, carrots and potatoes garnished with sour cream and a dusting of cinnamon.
Yield: 24 servings
1. Heat oil in large braising pan; add onions and bell peppers. Cook, stirring, 5 minutes.

2. Add beef; brown on all sides.
Vegetable oil1/4 cup
Onions, chopped3 pounds
Green bell peppers, diced 1/2-inch12 ounces
Beef Loin, Top Sirloin Butt, cubed 1/2 inch (IMPS/NAMP 184)6 pounds
3. Add tomato paste, tomatoes, potatoes, carrots, beef stock, water, wine, paprika, sugar, lemon juice, salt, caraway seeds, black pepper, cayenne pepper and bay leaves; bring to a boil.

Reduce heat; cover and simmer 1-1/2 hours. Remove and discard bay leaves.
Tomato paste3 1/2 pounds
Canned tomatoes with liquid, coarsely blended1 3/4 pounds
Potatoes, cubed 1/2-inch1 1/2 pounds
Carrots, sliced 1/4-inch1 pound
Beef stock2 quarts
Water1 1/2 quarts
Dry white wine1 quart
Sweet Hungarian paprika6 tablespoons
Sugar1/4 cup
Lemon juice1/4 cup
Salt4 teaspoons
Caraway seeds1 tablespoon
Ground black pepper1 tablespoon
Cayenne pepper1/2 - 1 teaspoons
Whole bay leaves4
4. For each serving: Portion 1-2/3 cups hot soup. Garnish with 1 crouton, 1 tablespoon sour cream and dust with cinnamon.
Rye bread croutons24
Sour cream12 ounces
Ground cinnamon as needed

353.83 cal calories; 8422.69 IU vitamin A; 30.04 g protein; 65.29 mg vitamin C; 0.35 mg thiamin-B1; 0.46 mg riboflavin-B2; 7.59 mg niacin-B3; 97.31 mg calcium; 34.28 g carbohydrates; 6.74 mg iron; 372.53 mg phosphorus; 1612.23 mg potassium; 11.92 g total fat; 4.08 g T.S.F.A.; 2.17 g T.P.F.A.; 3.51 g T.M.F.A.; 75.53 mg cholesterol; 1404.90 mg sodium;
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