Go Back
Goulash Soup (Gulaschsuppe) by the Kitchen Maus

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


  • 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


  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