Hearty Goulash Soup
This warming goulash soup is a comforting meal, perfect for a cold day. Tender beef, potatoes, and carrots are simmered in a rich, paprika-spiced broth. It's a satisfying and flavourful dish that makes a great main course.
An original recipe by Forkin
- Total time
- 2 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 517 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbspolive oil
- 2 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 3 tbsppaprika, sweet
- 1 tspcaraway seed
- 2 tbsptomato paste
- 1.5 lbeef 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
measuring cups · measuring spoons · dutch oven · wooden spoon · cutting board · knife
The method
Step by step
- 1
Pat the beef chuck dry with paper towels and season generously with salt and pepper.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 3
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
- 4
Remove the seared beef and set aside.
- 5
Add the yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onion cooks.
- 6
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.
- 7
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.
- 8
Return the seared beef to the pot, then pour in the beef broth and add the bay leaf.
About 2 min
- 9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
About 1 hr 30 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 10
Add the potato and carrot to the pot and continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.
About 40 min
Cook’s note: The soup should be thick and rich; if it's too thin, simmer uncovered for the last 15 minutes.
- 11
Remove the bay leaf and taste the soup, adjusting salt and black pepper as needed.
About 1 min
- 12
Ladle the hearty goulash soup into bowls and garnish with fresh parsley, if desired.
Per serving
Nutrition
- Calories
- 516.9kcal
- Protein
- 35.4g
- Carbs
- 27.6g
- Fat
- 31.1g
- Fibre
- 5.1g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover goulash soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it's too thick.
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