Goulash Soup (Gulaschsuppe)

Dreary days are already dominating the forecast in the Northwest and this is the perfect antidote. Goulash Soup is a stick-to-your-ribs hearty and packed full of bold paprika flavour. It just warms my soul, especially when you add buttered homemade bread for dunking. I’m putting the cart before the horse a little by writing a Goulash Soup post before doing a regular Goulash post. It’s just that I’m such a soup girl around this time of year. I’ve probably said that before, haven’t I?

So, yes, there are two types of Goulash in Bavarian cooking. There’s the thicker stew with bigger meat chunks version ladeled over wide egg noodles or rice. There’s also this soup which is an offshoot of the stew but served with crusty bread or Brötchen (crusty white rolls). Both originate from Hungary but have been so fully incorporated into German cooking that they’re now considered to be traditional. 

The variations of this soup number in the hundreds. I quickly found that out while looking for a recipe that would produce a version I was most familiar from our neck of the German woods. Ingredients can include potatoes (common to Northern German goulash soup), red and/or green peppers, kidney beans, carrots, celeriac or celery. The meat is typically beef but can also be made with pork, a combination of the two, venison or wild boar. What I wanted was a recipe that was the basic ingredients of all Goulash Soups – cubed beef and onions simmered together for a long time in a paprika and tomato broth. While I love me some vegetables, they’re not what I have in mind when I think my past experiences with this soup. The recipe I ended up adapating was found right on my shelf from my Bayerisches Kochbuch (Bavarian Cookbook). Go figure!

I must say this. Goulash Soup and European Goulash have nothing to do with the Midwest American dish that is also called Goulash. That one is made up of ground beef, tomatoes in some form and elbow macaroni. It is something I’d never even heard of until I met my husband and I’m still wondering how it ended up with the same name. Just curious, does anyone know if American Goulash is a precursor to the Hamburger Helper box meals? If you do, fill me in down in the comments!

Okay, time for the recipe of this Goulash Soup I’ve been going on about.

Goulash Soup

(Gulaschsuppe)

Ingredients:

• 1 lb of Beef for Stew, cut into 1/2 inch pieces & fat removed 
• 1 1/2 medium Onions, vertically cut
• 2 Garlic Cloves, minced
• 2 tablespoons of Sweet Hungarian Paprika
• 1/2 teaspoon of Hot Hungarian Paprika
• 1/2 teaspoon of Thyme
• 1/2 teaspoon of Marjoram
• 1/2 teaspoon of Caraway Seeds
• 2 heaping tablespoons of All Purpose Flour 
• 3 tablespoons of Tomato Paste 
• 1 cup of Petite Diced Tomatoes
• 6 cups of hot Beef Broth
• 1 liberal squirt of Worcestershire Sauce
• 1 tablespoon of Tomato Ketchup
• Salt and Pepper to taste through the cooking process

Alterations: 

• You can substitute one cup of Beef Broth for one cup of Red Wine
• Use Pork instead of Beef
• A dollop of Sour Cream or splash of Sweet Cream as garnish per bowl (completely optional!)

If you need a refresher (which I often do) on how to vertically cut onions, watch this video here from Cooking Light. 

The Steps

Brown the beef cubes in olive oil (or canola) in batches on medium high heat. Make sure the pieces are not too close together. This ensures that they actually brown instead of boil in their own juicy liquid.

I was a little over cautious for my photo. They don’t need THAT much room.

Remove the beef and saute the onions and garlic together until the onions are yellow and turning soft.

Return the beef to the pan and reduce the heat to medium.

Sprinkle the paprika over everything, stir and cook together for a minute or two.

Add the flour, thyme, marjoram and caraway seeds. Give it a good stir to make sure it’s all evenly coated and cook for another minute or two.

Add the tomato paste and diced tomatoes. Stir yet again.

The spices and flour is probably sticking to the bottom of the pan at this point. Now’s the time pour in hot beef broth and scrape the pot to get it all off the bottom.

If you’re subbing in some red wine, I add that before the broth to do the “scraping of the bottom” part. 

Add the liberal squirt of Worcestershire Sauce (really does make a difference) and a tablespoon of tomato ketchup for a little extra sweetness.

Reduce the heat to low and let it cook for 1 1/2 hours. You can get away with an hour but longer is better. Stir occasionally through that time. 

Promise me you’ll try cooking it for 1 1/2 hours at least once. It’s worth it. Ohh, how those flavours meld.

When it’s done, the onions will be noodle soft and the beef fall apart tender.  

There’s my bowl of Goulash Soup that’s just waiting for me to devour it.

See? I was nice enough to serve one up for my husband this time too. 

The bread I like to have with this soup is one that isn’t German at all but it’s homemade and packed full of healthy goodness. This Brown Soda Bread is super simple to make, which we all I know I love in recipes. I found it in Cooking Light a few years back and have made it A LOT. Really, I’m not doing ads for Cooking Light today. Promise. I just really, really love this bread. 

What’s your favourite version of Goulash Soup?

und Alles Liebe,
Diony

5 from 4 votes

Print

Goulash Soup (Gulaschsuppe)

We need warm and hearty for dreary winter days. Goulash Soup is perfect with its bold beef, onion and paprika flavours. Stick to your ribs good!

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

Author The Kitchen Maus

Ingredients

• 1 lb of Beef for Stew cut into 1/2 inch pieces & fat removed
• 1 1/2 medium Onions vertically cut
• 2 Garlic Cloves minced
• 2 tablespoons of Sweet Hungarian Paprika
• 1/2 teaspoon of Hot Hungarian Paprika
• 1/2 teaspoon of Thyme
• 1/2 teaspoon of Marjoram
• 1/2 teaspoon of Caraway Seeds
• 2 tablespoons of All Purpose Flour
• 3 tablespoons of Tomato Paste
• 1 cup of Petite Diced Tomatoes
• 6 cups of Beef Broth
• 1 liberal squirt of Worcestershire Sauce
• 1 tablespoon of Tomato Ketchup
• Salt and Pepper to taste through the cooking process

Instructions

1. Brown the beef in batches on medium high to ensure even browning. Remove beef and sauté onions and garlic together until onions are yellow and turning soft. Return beef to pan with onions and reduce heat to medium.
2. Sprinkle in both sweet and hot paprika. Stir and cook together for 1 - 2 minutes. Add flour, thyme, marjoram and caraway seeds. Stir to coat evening and cook for 1 - 2 minutes. Add tomatoes and tomato paste. Stir one last time. Pour in hot beef broth and scrape bottom of pot to remove anything that's stuck. Add Worcestershire sauce and ketchup. Reduce heat to low and let it simmer for 1 - 1 1/2 hours.
3. Enjoy with a side of hearty bread.

Recipe Notes

You can substitute one cup of Beef Broth for one cup of Red Wine
Try out Pork instead of Beef
You can top your bowls with a dollop of Sour Cream or a splash of Cream

Adapted from Bayerisches Kochbuch