DISH RESEARCH · Soup
Gulaschsuppe
GuteKueche.at’s selected Gulaschsuppe rinses, dries, pounds and cubes beef, sears it in hot fat and cooks it with onion, red pepper, canned tomatoes and water over low heat for two hours.
About Gulaschsuppe
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GuteKueche.at’s selected Gulaschsuppe sears its own rinsed, dried and cubed beef in supplied hot fat. Onion, red pepper and ready canned tomato cubes join it before a long low-heat cook with water.
The onion is peeled. The supplied washed red pepper is deseeded, and both vegetables are finely cut.
The beef is rinsed, dried, pounded and cut into cubes. It is seared in a large pot with the supplied hot generic fat and salted.
The onion, red pepper and ready canned tomato cubes are added to the meat. The listed litre of water joins the same pot, which cooks over low heat for two hours with repeated stirring.
A prepared Salzstangerl may accompany the beef-and-vegetable soup. GuteKueche.at describes this bread pairing as customary in Austria.
Ingredients in Gulaschsuppe
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Beef brisketprotein
- Onionbase
- Paprikaseasoning
- Potatobase
- Beef brothbase
- Vegetable Oilcooking medium
- Wheat flourbinder
- Saltseasoning
- Potatoesbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Austria
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.