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Goulash Soup Recipe

This goulash soup combines beef, peppers and potatoes in a paprika-flavoured broth. The straightforward quantities make it easy to prepare at home.

Ingredients

Step-by-step method

  1. Cut the beef into pieces and brown in batches, then add the onion.
  2. Add the paprika and tomato paste, pour in the stock and simmer for about 1.5 hours.
  3. Add the diced potatoes and peppers, cook for 25 minutes and season.

Time and servings

Allow 2 hours 20 minutes. Serves 6.

Tips and variations

Choosing and preparing the beef

Choose beef suited to slow cooking, such as shoulder. Cut it into similarly sized cubes so the pieces become tender evenly. Pat the meat dry with a paper towel before frying. Heat the oil in a heavy-bottomed pot and add the beef in batches. Too much meat at once lowers the temperature and makes it release liquid instead of browning.

Transfer the browned pieces to a plate. Soften the chopped onion in the remaining fat until translucent, then return the beef to the pot. Add the sweet paprika and tomato paste, stir briefly and immediately pour in some stock. Paprika burns easily, so do not leave it on the hot bottom of the pot for long. Use a wooden spoon to lift the browned bits from the bottom, then add the remaining stock.

Simmering the soup

Once the soup comes to a boil, reduce the heat and cover the pot. The liquid should bubble gently. The cooking time is a guide: how quickly the beef becomes tender depends on the cut and size of the pieces. After about 1.5 hours, remove a piece and test it with a fork. If it is still tough, cook longer before adding the potatoes. Add a little hot stock or water if needed.

Peel and dice the potatoes. Remove the seeds from the peppers and cut the flesh into pieces that fit comfortably on a spoon. Add the vegetables once the meat is tender and cook until the potatoes are easy to pierce. The peppers should soften but can retain some texture. Taste near the end and season with salt and pepper. The amount of salt needed depends on the stock.

Consistency, flavour and serving

This soup has plenty of meat and vegetables, but its consistency is easy to adjust. If it is too thick after cooking, add a little stock and heat again. For a thicker broth, mash a few cooked potato pieces against the side of the pot and stir them in. You can also simmer the soup uncovered for a short time, stirring as needed. Avoid adding paprika directly to a dry, very hot pot.

Serve in deep plates or bowls. Stir from the bottom before ladling so each portion gets beef, potatoes and peppers. A slice of bread is useful for soaking up the broth. For more heat, add a little hot paprika alongside the sweet paprika or season your own portion to taste.

Making ahead

You can cook the soup ahead. Transfer leftovers to a shallow container, cool quickly and refrigerate covered. Reheat the amount needed, stirring and heating it thoroughly. The broth may seem thicker after chilling; add a little water if needed. Potatoes can break apart during reheating, so stir gently. For freezing, set aside a portion without potatoes and cook fresh ones after thawing.

FAQ

Which cut of beef should I use?

Beef shoulder suited to slow cooking works well.

Can I reheat the soup?

Yes. Refrigerate the cooled soup and reheat it thoroughly.

Can I make it without tomato paste?

Yes. Tomato paste adds flavour and colour, but you can leave it out. The soup will be milder and less tomato-flavoured. Taste and season it after cooking. The beef still needs time to become tender whether or not you use tomato paste.

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