Monday, July 30, 2012

Gulasch Suppe (Goulash Soup)

Romantic Road from Giebelstadt to Rothenburg:
The meandering drive through the German countryside, lived up to its name, with wayside stops at the water-filled mote surrounding Bischoffsheim Castle and Weikersheim Castle.  Yes, it was charming, rustic and "uber" romantic to us newlyweds exploring, but I must admit to another love affair -  with gulasch soup and I was continuously on the lookout for the next obliging gasthaus.  Rothenburg, the medieval town which hosts a famous Albrecht Durer carved wooden altarpiece, charming hand-carved wooden Christmas ornaments that still dangle from our Christmas tree and yes, gasthauses.  I never met a gulasch suppe I didn't like.  It inherits its flavors from its bold and lusty Hungarian parent but after immigrating to Germany became thinner and lighter in texture. The paprika spiked broth stays true to its goulash roots with an underlying acidic kick provided by tomatoes and peppers.  A bit of beef reassures us that it comes by its heartiness honestly.  Serve with a crusty country bread (pumpernickel would be most authentic) and be careful with the paprika (easy if it is the hot version - most common brands sold in our markets are sweet paprika.)


Gulasch Suppe
1 large onion, chopped
2 tab. oil
2 lbs beef chuck, trimmed of fat and cut into 1 inch
3 cloves garlic, minced
3/4 tsp. caraway seed
1 1/2 tab. paprika
3/4 tsp. marjoram, dried
salt and pepper to taste
2 cups beef consomme
1 cup water
1 cup red wine
2 medium tomatoes, peeled and coarsely chopped
1 green pepper, chopped
1 red pepper, chopped
1 large potato, peeled and diced
1 tab. vinegar
chopped parsley for garnish

-Saute onion and beef in oil in large soup pot, stirring 
occasionally, until beef is browned on all sides and 
onion is transparent.  Add garlic, caraway seed, 
salt and pepper, paprika, and marjoram.  

-Cover with beef consomme, water and wine.  Cover 
pot and simmer for 1 hour.

-Add tomato, peppers, potato and vinegar and cook an additional 45 minutes or until beef is very tender.  Taste
for seasoning.  Serve warm with parsley garnish.


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