Main CourseDinnerSoup

Hearty Beef Goulash Soup

Name: Hearty Beef Goulash Soup
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: german, central_european
Ingredients: 900 g beef chuck cut into 1-inch cubes; 2 tbsp olive oil; 2 pcs yellow onion chopped; 4 clove garlic minced; 3 tbsp paprika sweet; 1 tsp caraway seed; 2 tbsp tomato paste; 6 cup beef broth; 2 pcs bay leaf; 450 g potato peeled and cubed; 2 pcs carrot peeled and sliced; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This rich and savory goulash soup is a comforting meal, perfect for a cold day. Tender beef and soft potatoes are simmered in a flavorful paprika-spiced broth until deeply satisfying. It's a robust soup that stands alone as a main course.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 6
Difficulty: Medium
Per serving: 527 kcal

Gluten-free

Mise en place

Ingredients

900 gbeef chuck, cut into 1-inch cubes
2 tbspolive oil
2 pcsyellow onion, chopped
4 clovegarlic, minced
3 tbsppaprika, sweet
1 tspcaraway seed
2 tbsptomato paste
6 cupbeef broth
2 pcsbay leaf
450 gpotato, peeled and cubed
2 pcscarrot, peeled and sliced
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

ladle · dutch oven · knife · cutting board

The method

Step by step

1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
About 2 min
Cook’s note: Drying the beef helps achieve a better sear, locking in flavor.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
3
Brown the beef in batches, ensuring not to overcrowd the pot, until seared on all sides. Remove the browned beef and set aside.
About 10 min
Cook’s note: Browning creates a rich flavor base for the soup.
4
Add the yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the garlic, paprika, and caraway seed and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the paprika, as it can become bitter.
6
Add the tomato paste and cook for another 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
7
Return the browned beef to the pot, then pour in the beef broth and add the bay leaf.
About 1 min
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.
About 1 hr
9
Add the potatoes and carrots to the pot.
About 1 min
10
Continue to simmer, covered, for another 40-50 minutes, or until the beef and vegetables are very tender.
About 50 min
11
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
About 1 min
12
Ladle the hot goulash soup into bowls and garnish with fresh parsley, if desired.

Per serving

Nutrition

55%Score

Calories: 526.9kcal
Protein: 35.5g
Carbs: 30g
Fat: 31g
Fibre: 5.5g
Sugar: 6.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover goulash soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until heated through.