Goulash soup

My Favorite Goulash Soup – The Good Canned Soup

My favorite goulash soup from Manufaktur U is a creamy goulash soup, just the way we like it. With high-quality beef, fine potato cubes, pieces of bell pepper, simply good basic ingredients, and a dash of red wine, this ready-to-serve soup is a special treat.

Goulash Soup from the Artisan Manufactory

Our canned soups are produced in a true artisan manufactory that places great emphasis on the quality of ingredients and doesn't just produce soup, but still cooks soup. Truly handcrafted, in small batches with lived culinary passion and a love for good soup. The basis of the soups is a slowly cooked bone broth. Individual ingredients such as carrots, potatoes, leeks, or tomatoes are cleaned, cut, and weighed by hand. The ready-to-serve soups are naturally so flavorful that no flavor enhancers are needed. The soups are free of preservatives and can be stored without refrigeration for up to 2 years. Production takes place in an EC-certified manufactory. Due to the particularly gentle preparation, this soup is something special in terms of quality and cannot be compared with mass-produced products. Honest and good.

Manufaktur U – Goulash Soup Like in the Old Days

The favorite goulash soup consists of 100% natural ingredients and is gluten-free! The good soup quickly conjures up a good meal on the table. Simply pour the contents of the can into a pot and gently heat, stirring occasionally.

Germany's Favorite Stew

Goulash soup is one of the most popular soups, made with plenty of good meat, onions, bell peppers, and tomato paste. Goulash soup originally comes from Hungary. The Hungarian word "gulyás" actually means cattle herder. Thus, goulash soup was probably originally made only from beef. Today, a mixture of beef and pork is often used. But it wasn't just the beef that gave this soup its strong color, but also the Hungarian paprika powder used to season goulash soup.

In addition to the classic goulash soup, there are also regional variations of the recipe. Szegediner Goulash Soup is cooked with pork and sauerkraut. Puszta Soup is a particularly spicy variation of goulash soup. Viennese Goulash Soup also contains small potato cubes. Goulash soup tastes good not only when temperatures drop, but is also popular as a birthday meal or party soup.

Recipe for 8 servings

• 1kg beef from the shank
• 800g large onions
• 3 tbsp hot paprika powder
• 3 tbsp tomato paste
• 2 tbsp wheat or rice flour
• 1.5 l beef broth
• 2-4 cloves of garlic
• 3 sprigs of marjoram
• 2 bay leaves
• Salt
• Pepper to taste
• 2 yellow and 2 red bell peppers each

Now it gets hearty – here's how it's done

For goulash soup, it is best to use beef from the shank. This is particularly suitable for slow braising and becomes beautifully tender. For 1kg of meat, you need 800g of onions. First, brown the beef, cut into small pieces, previously marinated with crushed garlic and salt, in small portions with oil in a hot pan or braising pot. The meat should be well browned, as this creates roasted aromas for the soup, so don't put too much meat in the pot at once. Brown the meat in portions, one after another. Then, sauté the roughly chopped onions in the same pan or pot until translucent. Then add tomato paste and roast it briefly before dusting both with hot paprika powder and a little flour. Now you can deglaze with beef broth or water. Now add marjoram, bay leaf, and caraway. The goulash soup should come to a brief boil and then simmer at a low temperature for 1.5 hours. I only add the skinned bell pepper, cut into medium pieces, 15 minutes before the end of the cooking time, when the meat is already beautifully tender. Thicken with beurre manié (butter and flour paste) or a sauce thickener if necessary. Enjoy your meal.