Why Make This Recipe
German Goulash Soup is a hearty and comforting dish that warms you up from the inside out. It combines tender beef, aromatic spices, and rich flavors, making it perfect for cold weather. Plus, it’s easy to make and great for feeding a crowd, so it’s ideal for gatherings and family dinners.
How to Make German Goulash Soup
Ingredients:
- 3 pounds beef chuck (cut into 1-inch cubes)
- 2 teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- ¼ cup olive oil
- 2 cups onions (chopped)
- 2-3 cloves garlic (finely chopped)
- 1 tablespoon sweet paprika
- 1 tablespoon all-purpose flour
- 1 ½ cups red wine
- 4 cups beef broth
- ¼ cup tomato paste
- 1 teaspoon dried caraway seeds
- 2 teaspoons ground marjoram
- ½ teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons parsley (chopped)
- 2 medium carrots (peeled and cut into 1/2 inch pieces)
- Sour cream for serving
Directions:
- Season the beef: Start by seasoning the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Sear the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
- Cook the aromatics: In the same pot, add the chopped onions and cook until they are soft and golden, about 5-7 minutes. Add the finely chopped garlic and cook for another 1-2 minutes.
- Add spices and flour: Stir in the sweet paprika and all-purpose flour, cooking for 1 minute to eliminate any raw flour taste.
- Deglaze and simmer: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
- Combine ingredients: Add the seared beef back to the pot. Stir in the beef broth, tomato paste, caraway seeds, ground marjoram, thyme, bay leaves, and the remaining salt and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours.
- Add carrots and parsley: After 1.5 hours, add the carrots and continue to simmer for another 30-40 minutes, or until the beef and carrots are tender.
- Finish and serve: Remove the bay leaves and stir in the chopped parsley. Taste and adjust the seasoning if necessary.
- Serve: Ladle the goulash soup into bowls and top each with a dollop of sour cream. Serve hot with crusty bread on the side.
How to Serve German Goulash Soup
Serve German Goulash Soup hot in bowls. A dollop of sour cream on top adds creaminess and enhances the flavor. It pairs well with a slice of crusty bread, which you can use to soak up the delicious broth.
How to Store German Goulash Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove until warmed through.
Tips to Make German Goulash Soup
- Make sure to sear the beef well to develop a rich flavor.
- Use good-quality beef broth and red wine for the best taste.
- Adjust seasoning to your preference, adding more salt or pepper as needed.
- If you want a thicker soup, you can let it simmer longer without the lid.
Variation
You can add other vegetables such as potatoes or bell peppers to the soup for added flavor and nutrition. Some people also like to replace the beef with pork for a slightly different taste.
FAQs
-
Can I make German Goulash Soup ahead of time?
Yes, this soup can be made a day ahead. The flavors actually improve after a day in the refrigerator. -
Is German Goulash Soup spicy?
No, it is not spicy. It has a rich and savory flavor profile with mild spices. -
What can I serve with German Goulash Soup?
Crusty bread, crusty rolls, or a side salad are great options to serve alongside the soup.
German Goulash Soup
- Total Time: 135 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A hearty and comforting soup made with tender beef, aromatic spices, and rich flavors, perfect for cold weather and gatherings.
Ingredients
- 3 pounds beef chuck (cut into 1-inch cubes)
- 2 teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- ¼ cup olive oil
- 2 cups onions (chopped)
- 2–3 cloves garlic (finely chopped)
- 1 tablespoon sweet paprika
- 1 tablespoon all-purpose flour
- 1 ½ cups red wine
- 4 cups beef broth
- ¼ cup tomato paste
- 1 teaspoon dried caraway seeds
- 2 teaspoons ground marjoram
- ½ teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons parsley (chopped)
- 2 medium carrots (peeled and cut into 1/2 inch pieces)
- Sour cream for serving
Instructions
- Season the beef by mixing with 1 teaspoon of salt and ½ teaspoon of black pepper.
- In a large pot, heat olive oil over medium-high heat, sear the beef until browned on all sides, then remove and set aside.
- Add chopped onions to the pot, cooking until soft and golden (5-7 minutes), then add garlic and cook for another 1-2 minutes.
- Stir in sweet paprika and flour; cook for 1 minute to eliminate raw flour taste.
- Deglaze the pot by pouring in red wine and scraping the bottom to release browned bits. Let reduce by half (about 5 minutes).
- Add seared beef back, then stir in beef broth, tomato paste, caraway seeds, marjoram, thyme, bay leaves, remaining salt and pepper.
- Bring to a boil, reduce heat, and let simmer for 90 minutes.
- Add carrots, continue simmering for 30-40 minutes until beef and carrots are tender.
- Remove bay leaves, stir in chopped parsley, adjust seasoning if necessary.
- Ladle soup into bowls, top with sour cream, and serve hot with crusty bread.
Notes
Sear the beef well for rich flavor. Use quality broth and wine for the best taste. Adjust seasoning to preference.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
