Monday, July 12, 2010

German Goulash Soup (Gulash Suppe)

I have to admit that I am an avid Word Cup soccer fan, and I watched about 55 of the 64 tournament games. I was sad to see USA advance from group play but lose to Ghana. However, I have deep roots to Germany so I was happy to follow the third-place success of the German team. In honor of their win against Uruguay on Saturday, I prepared a delicious German Goulash dinner. This recipe was given to me by a friend and local professional German chef.

Goulash Soup (Gulash Suppe)
2 lbs. course ground or cubed venison or elk (I used ground lamb)
1 1/2 lbs. diced yellow onion
2 1/2 Tbls. smoked Paprika
2 Tbls. Oregano
2 Tbls. Marjoram
6 cloves garlic
4 c. beef broth
1 can crushed tomatoes
1 small can of tomato paste
3 small Yukon gold potatoes, diced
1 1/2 c. button mushrooms (optional)
salt, pepper, red pepper flakes to taste

Serve over cooked rice or (traditionally) Spaetzle

Saute meat in stock pot with oil until lightly browned then remove and set aside. Add diced onions to the pot and saute in oil until translucent. Add all spices, crushed tomatoes and tomato paste to onions and stir. Then add beef broth and meat and simmer for 1 1/2 hours. Add diced potatoes and mushrooms and cook another 30 minutes, or until potatoes are tender. Thicken with Roux, Arrowroot powder or cornstarch (your preference). Serve hot over cooked rice or Spaetzle.

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