Can I make this soup in a slow cooker?
Yes, after browning the beef and sautéing the onions and paprika, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding potatoes and carrots during the last hour.
LUNCH
Classic Hungarian Beef Goulash Soup
Embrace the rich culinary heritage of Hungary with a steaming bowl of this traditional beef goulash soup. Succulent beef, vibrant paprika, and wholesome vegetables meld together in a deeply satisfying broth, ideal for chasing away the chill.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chuck cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
02
Reduce heat to medium. Add the chopped yellow onions to the pot and cook until softened and translucent, about 8-10 minutes, stirring occasionally.
03
Stir in the sweet Hungarian paprika and caraway seeds. Cook for 1 minute, stirring constantly to prevent burning, which can make the paprika bitter.
04
Return the seared beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the beef is tender.
05
Add the diced potatoes and carrot to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are fork-tender.
06
Taste and adjust seasoning as needed. Serve hot.
About This Recipe
Embrace the rich culinary heritage of Hungary with a steaming bowl of this traditional beef goulash soup. Succulent beef, vibrant paprika, and wholesome vegetables meld together in a deeply satisfying broth, ideal for chasing away the chill.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, you can add 1 tablespoon of tomato paste along with the paprika. A pinch of marjoram also complements the traditional Hungarian flavors.
Easy Substitutions
If beef chuck is unavailable, stewing beef or even pork shoulder can be used. For a vegetarian version, substitute beef with mushrooms and vegetable broth. Smoked paprika can be used for a deeper, smoky flavor profile.
Storage & Reheating
Store leftover goulash soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
Serve this hearty goulash soup with a dollop of sour cream or a spoonful of plain yogurt. Crusty bread or a side of nokedli (Hungarian egg noodles) are excellent for soaking up the rich broth. A simple green salad can provide a fresh contrast.
Common Mistakes
1. Burning the paprika: Paprika burns easily and becomes bitter. Always add it to a cooled pan or with liquid, and cook briefly. 2. Not browning the beef: Skipping this step means missing out on a crucial layer of flavor. 3. Not simmering long enough: Beef chuck needs time to become tender. Rushing the cooking will result in tough meat. 4. Over-salting: Taste before adding more salt, especially if using store-bought broth which can be high in sodium.
Frequently Asked Questions
What kind of potatoes are best for goulash soup?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soup. Starchy potatoes like Russets can break down and thicken the soup.
Is this soup spicy?
This recipe uses sweet Hungarian paprika, so it's not spicy. If you prefer a kick, you can add a pinch of hot Hungarian paprika or a dash of cayenne pepper.
MORE TO KNOW
The secret to authentic Hungarian goulash is the quality and quantity of paprika. Using genuine sweet Hungarian paprika makes a significant difference in both color and flavor. Avoid high heat when adding paprika, as it can burn quickly and turn bitter. Always cook it gently with the onions to release its full aroma and color. This soup often tastes even better the next day as the flavors meld and deepen.
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