Best 5 Red Tulips Goulash Soup With Dumplings Recipes

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Indulge in a culinary journey with Red Tulips Goulash Soup with Dumplings, a hearty and flavorful dish that embodies the essence of Hungarian cuisine. This traditional soup is a symphony of rich beef broth, tender beef chunks, and an array of vibrant vegetables, all harmoniously blended with paprika and other aromatic spices. Soft, pillowy dumplings, lovingly crafted from a combination of flour, eggs, and milk, add a delightful textural contrast to the velvety soup. Discover the secrets behind this comforting classic, with step-by-step instructions and helpful tips to guide you through the cooking process. This article also presents a tantalizing collection of additional recipes, offering variations on the classic goulash soup and introducing other delectable Hungarian dishes. Embark on a culinary adventure and savor the authentic flavors of Hungary with this comprehensive guide to Red Tulips Goulash Soup with Dumplings and more.

Here are our top 5 tried and tested recipes!

GOULASH WITH BREAD DUMPLINGS



Goulash with Bread Dumplings image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 22

2 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 large onion, thinly sliced
4 carrots, diced
4 cloves garlic, minced
2 tablespoons sweet paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
4 cups beef broth
One 28-ounce can chopped tomatoes
1 teaspoon Worcestershire sauce
2 bay leaves
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 large eggs
12 ounces stale bread, cut into 1/2-inch cubes
6 ounces Gruyere or Swiss cheese, shredded
3 scallions, finely chopped
Chopped fresh parsley or scallions, for garnish, optional

Steps:

  • For the goulash: Preheat the oven to 250 degrees F.
  • Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.
  • Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.
  • For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.
  • Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.
  • Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.

RED TULIP'S GOULASH SOUP WITH DUMPLINGS



Red Tulip's Goulash Soup With Dumplings image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 1h50m

Yield 6 - 8 servings

Number Of Ingredients 16

2 medium onions, finely chopped
2 tablespoons lard
1 clove garlic
1 teaspoon caraway seeds
2 pounds stewing beef, cubed
3 tablespoons Hungarian paprika
Approximately 6 cups hot beef stock (or water)
3 large potatoes, peeled and cut in 3/4-inch cubes
3 Italian green peppers, deribbed and cut into quarter-inch strips
1 ripe tomato, peeled and chopped
1 large carrot, sliced
Coarse salt and freshly ground pepper
Galuska
3 tablespoons flour
Dash salt
1 large egg

Steps:

  • In a large, heavy casserole saute the onions in the lard until glossy and golden. Meanwhile, mince the garlic with the caraway seeds. Add to the casserole with the beef. Saute for five minutes, stirring frequently.
  • Off heat, add the paprika and stir thoroughly. Add enough hot stock to cover the meat. Bring to a boil, cover and simmer gently for an hour. Add more stock as necessary.
  • Add the potatoes and cook for 10 minutes. Then add the green pepper, tomatoes, carrot, salt and pepper. Add enough stock to cover. Cook for 30 minutes longer. Correct seasoning.
  • Meanwhile, prepare the dumplings. Sift the flour into a bowl with the salt. Make a well in the middle and add the egg. Mix together to make a smooth dough. Roll out to half-inch thickness.
  • Just before serving the soup, pinch off tiny pieces of dumpling about half an inch square and drop them into the soup a few at a time. They are done when they rise to the surface.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 1266 milligrams, Sugar 5 grams, TransFat 0 grams

HUNGARIAN GOULASH (WITH DUMPLINGS)



Hungarian Goulash (With Dumplings) image

I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.

Provided by Joani Bond

Categories     Stew

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons oil
2 onions, chopped
2 garlic cloves, chopped
2 (8 ounce) packages stewing beef
1 (800 ml) can chopped tomatoes
2 tablespoons paprika
10 cups water
6 beef bouillon cubes
salt and pepper, to taste
2 bell peppers, chopped
2 large potatoes, cubed
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Warm the oil in the stock pot over medium heat.
  • Add the onions and the garlic, stirring for about five minutes.
  • Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
  • When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
  • Cover and increase heat until it boils.
  • When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
  • Add the bell peppers and potatoes.
  • Let the stew continue to simmer for 20 minutes.
  • In the meantime, mix the flour, baking powder and salt in a mixing bowl.
  • Add the milk, and stir thoroughly.
  • Flour your hands and roll the dough into half-inch balls. It will be sticky!
  • Drop the balls into the simmering stew, and wait until they rise to the surface.
  • Enjoy!

Nutrition Facts : Calories 473.4, Fat 21.2, SaturatedFat 7.4, Cholesterol 54.2, Sodium 815.1, Carbohydrate 50.4, Fiber 6.6, Sugar 7, Protein 21.8

HEARTY GOULASH SOUP



Hearty Goulash Soup image

In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire.

Categories     Soup/Stew     Beef     Garlic     Onion     Potato     Bacon     Bell Pepper     Winter     Gourmet

Yield Makes about 16 cups, serving 12

Number Of Ingredients 16

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets

Steps:

  • In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
  • Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
  • Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

HUNGARIAN GOULASH SOUP AND DUMPLINGS



Hungarian Goulash Soup and Dumplings image

Love this soup, but my recipe is so old have to rewrite it, so though I would do it here. The little dumplings are what realy makes this soup. RECIPE CALLS FOR, 1 parsnip and hungarian sweet and hot paprika. I just use any and add some cayenne. could not put this in.

Provided by dolores in paradise

Categories     Vegetable

Time 2h30m

Yield 1 large bowl, 8-10 serving(s)

Number Of Ingredients 19

1 large onion (chopped fine)
3 garlic cloves (chopped fine)
2 tablespoons butter
2 teaspoons paprika
2 lbs beef chuck (cut in small cubes)
10 cups water
1/2 cup water
1/4 cup water
1 tablespoon caraway seed
1/4 cup parsley (chopped)
3 potatoes (diced)
1 carrot (diced )
1 tomatoes (diced )
1/2 green pepper (diced )
salt & pepper
1/2 cup flour
1 egg (Dough will sit covered 30 min.)
2 tablespoons water
1/8 teaspoon salt

Steps:

  • In a large kettle saute onion and garlic in butter until soften.
  • Stir in paprika stir few minute.
  • add beef chuck stir few minute
  • add 1/2 cup water, bring to boil and cook over medium heat.
  • stirring for 5 minute or until liquid is reduced by half.
  • Stir in 1/4 cup water and caraway seeds, cook until most of the.
  • liquid has evaporated.
  • add 10 cups water salt and pepper to taste.Bring to boil and lower
  • heat, cook 1 hour and 30 minute or until meat is almost tender.
  • Add all vegatables and cook about 30 minute.
  • or till tender.
  • Dumplings.
  • In a bowl combine flour, egg, water, and salt.
  • Beat the mixture until it forms a smooth dough.
  • Let sit 30 minute covered.
  • Pinch the dough in pieces the size of a pea and drop in to.
  • the simmering soup, lifting the dumplings carefully from the bottom.
  • with a wooden spoon.
  • Add 1/4 cup parsley and simmer 5 minute or until dumplings are cooked.
  • check salt and pepper.
  • Enjoy.

Nutrition Facts : Calories 435.7, Fat 26.1, SaturatedFat 11.1, Cholesterol 112.3, Sodium 152.2, Carbohydrate 24.7, Fiber 3.4, Sugar 2.5, Protein 24.9

Tips:

  • To make the soup heartier, add 1/2 cup of cooked rice, barley, or pasta.
  • For a richer flavor, use beef broth instead of vegetable broth.
  • If you don't have paprika, you can use a blend of cumin, chili powder, and oregano.
  • To make the dumplings lighter, use half all-purpose flour and half bread flour.
  • For a crispy crust on the dumplings, pan-fry them in butter before adding them to the soup.

Conclusion:

Red tulips goulash soup with dumplings is a hearty and flavorful soup that's perfect for a cold winter day. The combination of beef, vegetables, and dumplings makes this soup a complete meal. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting soup, give this red tulips goulash soup with dumplings a try.

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