Goulash Soup

First, cook the onions in the pressure cooker until translucent. Extinguish the glazed onions with sherry. Brown the beef goulash briefly, add tap water and cook in the closed pressure cooker for 20 minutes. Quench, open and add the peas and the hominy. Season well with Cheyenne pepper, mix cow’s milk and flour and thicken the broth with it.

Related Recipes:

Kettle GoulashFor the kettle goulash first prepare the bone soup. Fill kettle with water and add bones (preferably in a... Chicken Soup From Pressure CookerFill the water into the pressure cooker. Put chicken parts, soup seasoning, root vegetables, lovage, quartered... Veal Cream GoulashFor the veal cream goulash, first trim the fat and tendons from the veal shoulder. Roughly dice the meat. Soak... Potato Goulash with Chimney SausagesFor the potato goulash, cut the onion into small cubes and fry with oil in a large pot/pan until translucent... Potato Goulash with DebrezinerFor the potato goulash with Debreziner, peel the potatoes and cut into small cubes. Remove the seeds from the... Veal Cream Goulash with Butter GnocchiFor the veal goulash, parry the veal shoulder and cut it into cubes weighing about 30 g. Remove the skin from... Venison Goulash ClassicFor the venison goulash, trim the meat (remove tendons, etc.) and cut into bite-sized cubes. Also dice the... Veal Cream Goulash with Butter Gnocchi – Heino HuberFor the veal goulash, parry the veal shoulder and cut it into cubes weighing about 30g. Fry the onions in... Goulash Soup with DumplingsFor the goulash soup with dumplings heat oil in a saucepan. Add the chopped meat and onion to the oil and... Hungarian Goulash SoupFor the Hungarian goulash soup, briefly rinse the meat in cold water, dry it, cut into small cubes, remove the...