Crock Pot Hungarian Goulash Soup

You can usually find Hungarian Goulash Soup on the menus in German restaurants... totally delicious and so easy to make at home..
The recipe is really the same as Hungarian Goulash.. (I posted that recipe long ago)... you just add more beef stock or broth until you get the correct consistency you want.
So what is Hungarian Goulash?.... well... I can tell you it is not anything like what Americans call Goulash... no resemblance whatsoever... I have no idea where they got their concoction but it isn't even close to what is the authentic Hungarian Goulash.
It basically a stew made with beef stew meat and onions... seasoned with hot and sweet Hungarian paprika... cooked slowly so the meat is tender.
You can make as much or as little as you want.. just remember... however as much meat you have ... you need onions... so if you make 3 pounds of meat.. you will need 3 pounds of onions... I know it sounds like a lot.. but trust me... my Grandfather taught me how to make this.
Make the recipe as written and about an hour before it's done check the consistency.. and add more beef stock or broth to get it to the soup consistency you want.
You can make this as Hungarian Beef Goulash and serve this over cooked buttered noodles... and use the leftovers as soup later in the week... just add more stock.
This can be frozen after cooking and defrosted and served at a later date.
Serve this with crusty bread... a fabulous "peasant" supper.... and don't forget the dollop of sour cream!

Recipe:  Crock Pot Hungarian Goulash Soup
All you need:

2 ½ pounds lean (round) stew meat

2 ½ pounds onions, sliced

Beef stock (enough to completely cover beef and onions) plus additional

½ cup flour

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Olive Oil

1 tablespoon Hungarian Sweet Paprika

1 teaspoon Hungarian Hot Paprika

1 cup red wine (Cabernet would be an excellent choice)

Sour Cream for garnish

All you need to do:

Put the flour, garlic powder, salt and pepper in a plastic bag…. Shake to mix.

Add the stew meat and shake (you will have to do this in batches).

Over medium high heat, heat a large skillet with enough olive oil to just coat the pan.

Brown the floured beef until all sides are seared.

Remove the beef and add to the crock pot.

Slice onions in half (width wise) then thinly slice.

Add enough oil to the bottom of the skillet to just coat the pan.

Add the onions.

Cook the onions over medium high heat until they are soft and translucent (don’t brown them).

If the onions start to brown, turn the heat down a bit.

Remove the skillet from the heat.

In a small ramekin or custard cup, mix the paprikas until mixed thoroughly.

Sprinkle the paprika over the onions.

Stir the onions until the paprika is evenly distributed.

Add the onions to the crock pot.

Add the red wine to the crock pot.

Add enough beef stock to completely cover the beef and onions.

Stir the pot.

Set the crock pot on low for 7 hours or high for 4 hours. (you can stir occasionally but you don’t have to).

Turn the crock pot down to low for an hour.  Add any additional beef broth or stock to get the soup consistency you prefer.

If there is any grease on top... (looks like oil)... you can easily de-grease it by ladling it off... I had to ladle off about 1/4 cup... this will make your meal even leaner...

Serve in bowls with a dollop of sour cream.

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