Goulash Soup
Difficulty 3/5 Ingredients 14 Steps 7
The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria.
Ingredients
- 500 g lean beef
- 2 large onions
- 2 large potatoes, peeled
- 2 tbsp vegetable oil
- 3 tbsp powdered sweet paprika
- 1 tsp powdered hot paprika
- 1 tsp caraway seeds
- 1 tsp thyme (fresh or dried)
- 1 bay leaf
- 1 tsp marjoram (fresh or dried)
- ½ cup tomato puree
- 50 ml white vinegar
- 1 L beef stock or 2 stock cubes dissolved in 1 L of water.
- black pepper
Steps
- Cut beef and potatoes into 1.5 cm cubes. Cut caraway seeds into rough chunks. Slice onions thinly. Warm beef stock.
- Heat 1 tbsp oil in pan to medium/high. Fry beef cubes until medium brown and crispy. Remove. Drain on kitchen towel.
- Turn to medium heat. Add another tbsp vegetable oil. Roast caraway seeds 1 min.
- Add onions. Turn to low heat. Cook gently until yellowish.
- Add beef cubes. Cook 2 more min.
- Slowly add vinegar, beef stock, potatoes and tomato puree. Add sweet paprika. Stir well to break up clumps.
- Season with marjoram, thyme, hot paprika, bay leaf and a pinch of black pepper. Simmer 30 minutes.
Notes from the original
- Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly-cut chives before serving.
- Add 100 ml red wine after frying beef/onions.
- For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot, and 1 leek (all chopped) with the onions.
Source. Adapted from “Cookbook:Goulash Soup” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.