Hearty Beef Goulash Soup
This rich and savory goulash soup is a comforting meal, perfect for a cold day. Tender beef and soft potatoes are simmered in a flavorful paprika-spiced broth until deeply satisfying. It's a robust soup that stands alone as a main course.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 527 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbspolive oil
- 2 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 3 tbsppaprika, sweet
- 1 tspcaraway seed
- 2 tbsptomato paste
- 6 cupbeef broth
- 2 pcsbay leaf
- 450 gpotato, peeled and cubed
- 2 pcscarrot, peeled and sliced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
ladle · dutch oven · knife · cutting board
The method
Step by step
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
About 2 min
Cook’s note: Drying the beef helps achieve a better sear, locking in flavor.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 3
Brown the beef in batches, ensuring not to overcrowd the pot, until seared on all sides. Remove the browned beef and set aside.
About 10 min
Cook’s note: Browning creates a rich flavor base for the soup.
- 4
Add the yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
About 7 min
- 5
Stir in the garlic, paprika, and caraway seed and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the paprika, as it can become bitter.
- 6
Add the tomato paste and cook for another 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
- 7
Return the browned beef to the pot, then pour in the beef broth and add the bay leaf.
About 1 min
- 8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.
About 1 hr
- 9
Add the potatoes and carrots to the pot.
About 1 min
- 10
Continue to simmer, covered, for another 40-50 minutes, or until the beef and vegetables are very tender.
About 50 min
- 11
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
About 1 min
- 12
Ladle the hot goulash soup into bowls and garnish with fresh parsley, if desired.
Per serving
Nutrition
- Calories
- 526.9kcal
- Protein
- 35.5g
- Carbs
- 30g
- Fat
- 31g
- Fibre
- 5.5g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover goulash soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until heated through.
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