Goulash Soup from beef in Hungarian

Hungarian goulash is a seasonal dish that is best suited for cold consumption. A hearty and warming meat goulash with beef and vegetables perfectly satisfies hunger, and it is just prepared and you can check it by trying out one of our recipes in practice.

Hungarian soup goulash in a multivariate - recipe

One of the main advantages of the multivark is the possibility of slow languishing of products in order to maximize their softening and extracting tastes - what is needed for a real Hungarian goulash.

Ingredients:

Preparation

Cut the beef pulp into cubes, put it on the bottom of the device and cover with a layer of chopped vegetables and mushrooms. Dissolve the tomato paste in the broth, pour in the same wester, add sugar with paprika and mustard. Fragrant gravy cover all the ingredients in the bowl of the device, close the lid and extinguish everything in "Soup" mode 2.5-3 hours. Finished beef should break up into fibers.

How to cook beef soup from beef?

Preparation

After heating the oil in the brazier, use it to pass the diced vegetables. After 3-4 minutes of roasting, add mushrooms and grated garlic paste to the vegetable frying. When all the mushroom moisture evaporates, place pieces of beef. Sprinkle the contents of the brazier with flour and paprika, add fenugreek, tomato paste and pour everything with beef broth.

Classic Hungarian goulash soup

Ingredients:

Preparation

Drain all fat from bacon slices. Bacon itself, put it on a napkin, and for fat, first fry beef, and then vegetables. Vegetables sprinkle with flour, add paprika, garlic, thyme and laurel. Pour all the tomatoes in your own juice and broth. Return the meat to the brazier, and after it, put the potato cubes. Place the brazier in a preheated to 155 degree oven for 3 hours.