Gulaschsuppe (German Goulash Soup Recipe)

My Goulash Soup features a surprising pantry ingredient and a traditional step that together redefine this classic and invite a closer look.

I stumbled onto a version of German Goulash that made me rethink what a soup can do. Its honest and a little rough around the edges, with big chunks of beef chuck that want to be noticed.

The sweet paprika slaps the broth awake and leaves this smoky sweet aftertaste you keep chasing with every spoon. As someone who eats Goulash Soup more than I should, I like that it hides tiny surprises you only find if you keep tasting not just ladling.

I wont say its perfect, but itll make you curious enough to come back for another bowl.

Ingredients

• Beef chuck: rich protein, iron and collagen, makes the soup hearty and filling.
• Onions: add sweet sharpness, fiber and antioxidants, they soften into almost jammy bits.
• Hungarian paprika: big color and warm sweetness, vitamin A, not overly spicy usually.
• Potatoes: starchy carbs and potassium, thicken the broth and keep you satisfied.
• Canned tomatoes: bring acidity, umami and vitamin C, balance paprika’s sweetness.
• Red bell pepper: fresh sweetness, extra vitamin C and a crunchy, colorful note.

Ingredient Quantities

• 500 g beef chuck or stewing beef
• 2 medium onions
• 2 cloves garlic
• 2 tbsp vegetable oil or lard
• 2 tbsp sweet paprika (Hungarian paprika)
• 1 tsp hot paprika or cayenne pepper optional
• 1/2 tsp caraway seeds optional
• 2 tbsp tomato paste
• 400 g canned diced tomatoes
• 1.2 liters beef stock about 5 cups
• 3 medium potatoes about 400 g
• 1 red bell pepper
• 1 bay leaf
• 1 tsp dried marjoram or 1 tbsp fresh
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish optional

How to Make this

1. Cut 500 g beef chuck into bite sized cubes, season lightly with salt; peel and dice 3 medium potatoes, slice 2 onions, mince 2 cloves garlic, core and dice 1 red bell pepper, measure spices so everything’s ready.

2. Heat 2 tbsp vegetable oil or lard in a heavy pot over medium high heat, brown the beef in batches so it gets a good crust, dont crowd the pot, remove browned pieces to a plate.

3. Lower heat to medium, add a little more fat if the pot looks dry, toss in the onions and cook until soft and starting to brown about 6 to 8 minutes, stir in the garlic for 30 seconds.

4. Sprinkle in 2 tbsp sweet paprika and 1 tsp hot paprika or cayenne if you like heat and 1/2 tsp caraway seeds if using, stir fast for 20 to 30 seconds to bloom the paprika but dont let it burn.

5. Add 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor, then pour in 400 g canned diced tomatoes and scrape up all the brown bits off the bottom.

6. Return the browned beef to the pot, add about
1.2 liters beef stock, 1 bay leaf and 1 tsp dried marjoram (or 1 tbsp fresh), bring to a simmer.

7. Reduce to low heat, partially cover and simmer gently until the beef is tender about 1 to
1.5 hours, skim any foam and stir now and then.

8. Add the diced potatoes and chopped red bell pepper and simmer uncovered another 20 to 25 minutes until potatoes are cooked through and soup has slightly thickened.

9. Taste and season with salt and freshly ground black pepper, adjust spiciness with more hot paprika or cayenne if needed, remove the bay leaf, sprinkle fresh parsley to garnish and serve hot with crusty bread.

Equipment Needed

1. Heavy pot or Dutch oven (4–6 qt) for browning and simmering
2. Chef’s knife for cutting beef, onions, pepper and potatoes
3. Cutting board, roomy and sturdy
4. Vegetable peeler for the potatoes
5. Wooden spoon or heatproof spatula to stir and scrape browned bits
6. Tongs or a slotted spoon to lift browned beef and skim foam
7. Measuring spoons for paprika, caraway, etc
8. Liquid measuring cup (1 L) for the beef stock
9. Can opener for the diced tomatoes (if needed)
10. Ladle and bowls for serving, plus a plate to rest the browned meat on

FAQ

Gulaschsuppe (German Goulash Soup Recipe) Substitutions and Variations

• Beef (500 g): swap for pork shoulder or lamb shoulder for similar texture and fat, or use large portobello/cremini mushrooms for a vegetarian version (switch to vegetable stock and cut cooking time), or seitan if you want a vegan protein.
• Sweet paprika (2 tbsp): use smoked paprika for a smokier note, regular (mild) paprika if thats all you got, or mix 1 tbsp hot paprika with 1 tbsp mild paprika to mimic sweet paprika if needed.
• Beef stock (1.2 L): replace with vegetable stock for a meatless soup, chicken stock for a lighter flavor, or water plus 2-3 beef bouillon cubes or 2 tbsp bouillon paste if you need a quick substitute.
• Potatoes (3 medium): swap for sweet potatoes or a mix of root vegetables (carrots, parsnips) for sweetness and body, or use small dumplings or spaetzle for a heartier, more rustic soup.

Pro Tips

1) Pat the beef dry and let it warm up a bit before you sear it, wet meat wont brown properly. Brown in small batches so the pan stays hot, and if the browned bits stick just splash a little stock or even water and scrape them up, that fond is flavor.

2) Paprika is delicate, it burns fast and turns bitter, so stir it into hot fat only briefly and dont keep it on high heat alone. Bloom it for 20 to 30 seconds then add tomato paste or liquid right away so it opens up and tastes sweet instead of scorched.

3) Want it faster or fall-apart tender? Use a pressure cooker for 25 to 30 minutes with natural release, just hold off adding the potatoes until after the pressure cook, otherwise they turn to mush. Or if you go slow in the oven set it low and steady, check for doneness, low heat makes beef more tender than a rolling boil.

4) If you like a thicker soup, reserve a couple potatoes and mash them into the pot or grate a raw potato to release starch, that thickens it without extra flour. You can also lightly dust the beef with flour before searing to help body and browning, but dont overdo it or itll get gummy.

5) Always taste and adjust at the end, stocks reduce and salt concentrates so underseason early, add a splash of vinegar or lemon at the finish to brighten the whole thing, and fresh herbs go on last. Leftovers actually taste better the next day so dont be afraid to make extra.