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Grandma’s Secret Goulash Soup

Grandma’s Secret Goulash Soup

Linda Wilber
Grandma's Secret Goulash Soup combines tender beef, sweet paprika, and hearty vegetables in a rich broth that honors Hungarian tradition while delivering deep comfort in every spoonful.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Dish, Soup
Cuisine Eastern European, Hungarian
Servings 8 People
Calories 385 kcal

Ingredients
  

  • 2 pounds beef chuck or shoulder, cut into 1-inch cubes
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 3 large onions, finely diced
  • 3 tablespoons Hungarian sweet paprika
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon caraway seeds, slightly crushed
  • 4 cloves garlic, minced
  • 2 bell peppers (red or yellow), diced
  • 3 carrots, peeled and diced
  • 2 large potatoes, peeled and cubed
  • 3 tomatoes, diced (or 1 can/14oz diced tomatoes)
  • 2 bay leaves
  • 1/4 teaspoon marjoram
  • 6 cups beef broth
  • Salt and pepper to taste
  • 1/2 cup sour cream for serving
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  • Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches (about 3-4 minutes per batch), being careful not to overcrowd the pan. Remove browned meat to a plate and set aside.
  • In the same pot, reduce heat to medium-low. Add butter and remaining oil. Add the diced onions and cook slowly for 10-15 minutes until translucent and slightly golden, stirring occasionally.
  • Remove the pot from heat. Add the Hungarian sweet paprika and smoked paprika if using. Stir continuously for 30 seconds to prevent burning.
  • Return pot to low heat and add crushed caraway seeds and minced garlic. Cook for 1 minute until fragrant.
  • Add the browned beef back to the pot, along with any accumulated juices.
  • Add bell peppers and carrots. Cook for 5 minutes, stirring occasionally.
  • Add diced tomatoes, potatoes, bay leaves, and marjoram. Stir to combine.
  • Pour in the beef broth, making sure all ingredients are covered (add a bit more if needed).
  • Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2-2.5 hours, stirring occasionally, until the meat is fork-tender.
  • Taste and adjust seasoning with salt and pepper.
  • Remove bay leaves before serving.
  • Ladle into bowls, add a dollop of sour cream to each serving, and sprinkle with fresh parsley.
  • Serve hot with crusty rye bread on the side.
Keyword beef soup, comfort food, family recipe, freezer-friendly, hearty soup, One-Pot Meal, paprika, traditional Hungarian, winter recipe