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Bowl of German Goulash Soup
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5 from 4 votes

German Goulash Soup (Gulaschsuppe)

A oldfashioned German Beef goulash soup in hungarian style.
Course Appetizer, Main Course, Soup
Cuisine German
Keyword autentic German goulash soup, gulaschsuppe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Author Marita


  • 1 large pot


  • 500 g stewing beef (1.1 lb)
  • 1 onion (approx. 120 g or 4.2 oz) 
  • 3 large potatoes (350 g or 12.3 oz) 
  • 2 carrots (140 g or 5.2 oz) 
  • 2 peppers one red, one yellow (140 or 5.2 oz) 
  • 4 garlic cloves
  • 2 tbsp butter or oil for frying


  • 3 tbsp sweet hungarian paprika powder
  • 2 tbsp hot Hungarian paprika powder (optional)
  • 1 tsp majoram can be subsituted with sage
  • small bunch fresh parsley (about 60 g)
  • 2 bay leafs
  • 2 tbsp sugar
  • 1 tbsp tomato puree
  • 180 ml red wine (about 6 fl oz) if not using use 2 tbsp red wine vinegar or lemon juice instead
  • 1 liter beef stock or broth (33 fl oz)


  • Prepare the meat by chopping it into 2 cm chunks. 
  • Peel and slice the onion and garlic finely.
  • Peel the potato and carrots and core the pepper. Slice all in to cubes of around 2 cm in length. 
  • Heat the butter in a large saucepan and fry the beef for around 5 minutes on medium heat.
  • Add the onions and garlic and fry with the beef cubes for a further 5 minutes while stirring throughout. 
  • Now pour in the red wine and beef stock or broth and bringto boil. Reduce the heat to medium-low. The soup should be simmering not wildly bubbling.
  • Season with salt, sugar, pepper, hot and spicy paprika powder, marjoram and bay leaves and tomato paste. 
  • Cook the beef on a low to medium heat for 70 minutes. 
  • Now add the potatoes, peppers and carrots to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
  • Remove the soup from the heat and stir through the fresh and finely chopped parsley just before serving.