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German Goulash Soup
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4.27 from 23 votes

Easy Gulaschsuppe (German Goulash Soup + video)

An old-fashioned German Beef Goulash soup in Hungarian style.
Course Appetizer, Main Course, Soup
Cuisine German
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 438kcal
Author Marita

Equipment

  • 1 large pot

Ingredients

  • 500 g stewing beef (1.1 lb)
  • 2 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 onion (approx. 120 g or 4.2 oz) 
  • 4 garlic cloves
  • 1 tablespoon tomato paste
  • 180 ml red wine (about 6 fl oz) dry red wine such as Spätburgunder, Rijoa, Pinot Noir, Merlot. Can be replaced with 2 tablespoon red wine vinegar or lemon juice instead
  • 1 liter beef stock or broth (33 fl oz)

Spices

Soup Vegetables

  • 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) 

To serve

  • small bunch fresh parsley (about 60 g)

Instructions

  • Prepare the meat by chopping it into 2 cm chunks. They should fit on a spoon. Peel and slice the onions and garlic finely.
    500 g stewing beef
  • Heat the butter and oil in a large saucepan and sear the beef on medium to high heat. It should brown from all sides to develop some roasting flavor. If you have a lot of meat, it is better to fry it in batches. Otherwise, the meat will cook rather than sear and too much meat juice will escape. Remove the meat and set aside.
    2 tablespoon vegetable oil, 1 tablespoon butter
  • Add the onions and fry until the onions are browned. Then add in the garlic and fry for a further minute. 
    1 onion, 4 garlic cloves
  • Add the tomato paste, and fry for a further minute so it releases its roasting flavors. Then add the meat back into the pot.
    1 tablespoon tomato paste
  • Deglaze the meat with the red wine and beef broth/stock and bring to a boil. Reduce the heat to medium-low. The soup should be simmering rather than wildly bubbling.
    180 ml red wine, 1 liter beef stock or broth
  • Add the seasonings sugar, black pepper, paprika powders sweet and spicy (optional), marjoram and bay leaves. 
    3 tablespoon sweet Hungarian paprika powder, 2 tablespoon hot Hungarian paprika powder, 1 teaspoon marjoram, 2 bay leaves, 1 tablespoon sugar
  • Cover the pan with the lid and cook the goulash soup on low to medium heat for 70 minutes.
  • In the meantime, peel, deseed, and chop the soup vegetables (potatoes, peppers, carrots) into bite-sized pieces. 
    3 large potatoes, 2 carrots, 2 peppers
  • Once the beef is cooked, add the vegetables to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
  • Remove the soup from the heat, add more salt to taste, and stir through the fresh and finely chopped parsley just before serving. 
    small bunch fresh parsley

Video

Notes

Storage: 

You can keep your leftover goulash soup in an airtight container in the fridge for up to 4-5 days. It freezes well, for up to three months. 

Nutrition

Calories: 438kcal | Carbohydrates: 48g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 610mg | Potassium: 1901mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5355IU | Vitamin C: 85mg | Calcium: 104mg | Iron: 5mg