Go Back

Beef Goulash soup

The most famous Hungarian dish is goulash - which actually is a soup rather than a stew as most people think. It's not only popular in Hungary but also around the world. Here is the traditional, authentic recipe for beef goulash soup which I make regularly for my family. Sometimes I use parsnip or swede instead of celeriac.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ kg of diced beef
  • 1 large onion
  • 2 cloves of garlic
  • ½ kg potatoes
  • 2 carrots
  • 1 small celeriac optional
  • 1 green pepper
  • 1 tomato
  • 1 Tbsp sweet paprika
  • 1 tsp ground caraway seeds optional
  • 1 bay leaf
  • salt & pepper
  • small bunch of parsley

Method
 

  1. Chop the onion and garlic.
  2. Heat a little oil in a large pan and gently soften the onion and garlic. Add the beef and stir until it changes colour. Add the paprika & cumin powder and stir for a minute, then pour in about a liter of water or stock.
  3. Add the bayleaf and season with salt and pepper. When the soup is simmering add the tomato & pepper and cook for about an hour. Gently simmer for about an hour or even longer.
  4. Meanwhile peel the vegetables. Dice the potatoes, carrots and celeriac, add these to the soup with the parsley and cook until they are tender.
  5. Alternatively don't dice the vegetables but add them as whole to the soup with the tomato and green pepper. Cut them up before serving.
  6. Discard the green pepper, tomato and parsley before serving.
  7. Serve the soup with crusty bread and sliced hot green paprika, if liked.