My grandma used to make this every weekend. This is the one recipe that brings back some of the best memories.

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Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. Stir in onion, red bell pepper, and green bell pepper. Continue to cook and stir until vegetables are golden, about 10 minutes more. Add 1 1/4 cup water, tomato paste, paprika, and garlic salt. Simmer until beef is almost tender, about 1 hour.

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  • Stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.

  • Mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. Bring soup to a boil, stirring constantly, until thickened, about 5 minutes. Season with Worcestershire sauce, marjoram, and hot pepper sauce.

Nutrition Facts

237 calories; protein 11.1g 22% DV; carbohydrates 12.3g 4% DV; fat 16.6g 26% DV; cholesterol 34.4mg 12% DV; sodium 749mg 30% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2018
This soup is just as I remember from my school days in Sölden, Austria! After making the recipe listed here, I changed a few things to make it even more like I remembered. Started with half pound of bacon, browned the meat in the bacon fat, left out half the butter, added the vegetables, crumbled the bacon. I replaced some of the 5 cups of water with a can of no-added salt diced tomatoes along with the tomato paste, and a big diced russet about 30-40 minuted before serving, 2 t. caraway seed and then a cup of red wine. I did not need to thicken with the cornstarch. I had to add some extra liquid and I’m not sure if it’s because of the potato or because I live at a very high altitude, but make sure you have enough liquid to cook your meat until it’s tender. I used a leaner bison chuck steak and simmered the meat for maybe 2 hours. Beef might take less time. This is just like I remember!!! Read More
(7)

Most helpful critical review

Rating: 3 stars
03/12/2017
I stuck with the recipe except I doubled the paprika and I am glad I did. It was good would make it again except I would just cook the meat without any vegetables for the 1st half hour. I would add the veggies in for the last hour only (maybe half hour?) they were a bit mushy. Read More
(2)
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2018
This soup is just as I remember from my school days in Sölden, Austria! After making the recipe listed here, I changed a few things to make it even more like I remembered. Started with half pound of bacon, browned the meat in the bacon fat, left out half the butter, added the vegetables, crumbled the bacon. I replaced some of the 5 cups of water with a can of no-added salt diced tomatoes along with the tomato paste, and a big diced russet about 30-40 minuted before serving, 2 t. caraway seed and then a cup of red wine. I did not need to thicken with the cornstarch. I had to add some extra liquid and I’m not sure if it’s because of the potato or because I live at a very high altitude, but make sure you have enough liquid to cook your meat until it’s tender. I used a leaner bison chuck steak and simmered the meat for maybe 2 hours. Beef might take less time. This is just like I remember!!! Read More
(7)
Rating: 5 stars
05/09/2013
I would not change anything I make this soup all the time. You can also put some Potatoes in at 2. but might add a little more water. In Austria this Gulasch soup is a tradition in Restaurants. Excellent Read More
(3)
Rating: 5 stars
08/07/2014
This was wonderful. I've been trying to duplicate my mother's recipe for years and this came closest to hers. I did start with about 4 slices of bacon cut up and only half the butter called for. And added 2 cups of sliced fresh mushrooms with the tomato paste etc. Really delicious served over egg noodles. Read More
(2)
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Rating: 5 stars
08/06/2017
I was in Hungary this summer and fell in love with goulash. I was surprised to be served a soup when I ordered it! The secret is the paprika! I made this as directed. Next time I will add potatoes but it is hearty and delicious as is! Read More
(2)
Rating: 3 stars
03/12/2017
I stuck with the recipe except I doubled the paprika and I am glad I did. It was good would make it again except I would just cook the meat without any vegetables for the 1st half hour. I would add the veggies in for the last hour only (maybe half hour?) they were a bit mushy. Read More
(2)
Rating: 5 stars
03/26/2020
Great recipe. I was looking to make this after having it in Köln. This is as good as any restaurants stew. I serve this with a nice crusty bread roll or a french baguette ( a good recipe for bread is also on this website.) I've made this 5 or 6 times now and have made some personal changes although it's still good as is. I like to remove the meat chunks at the end and go at the veggies and soup with a immersion blender to thicken it up. Then add the meat back. I also added a jalepeño to give it a kick when adding the bell peppers. I've used beef broth instead of water but I don't think it made much of a difference since beef chuck is fatty to begin with. Thanks so much for sharing this treasure with us! Read More
(1)
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Rating: 5 stars
11/20/2018
Brilliant. I adapted this recipe to the Instant Pot (pressure cooker). I'm from Germany and can confirm it's damned good as is. Changes: Beef broth instead of water (definitely do this) - Double the Hungarian paprika - I added carrots. Potatoes would go great too. - I wound up adding more salt, Worcestershire, and Franks Red Hot than the recipe calls for to taste at the end (not too much more). Instant Pot Adaptation: - Add margarine and onions, saute for 10 mins. - add paprika and the rest of the spices + 1 cup (or more) of broth. Mix for a minute or so. - Add tomato paste and the rest of the broth. Mix for another minute or so. - Add beef/veggies, mix, and pressure cook for 35 mins. Natural release. - season as needed after. Read More
(1)
Rating: 5 stars
02/10/2017
Don't leave the lid on once it's set to simmer for an hour so the soup gets thicker. I also added a dash of celery seed at the end. Serve with plain Greek yogurt or sour cream. Yum! Read More
(1)
Rating: 5 stars
04/15/2020
My wife loved it!!! That's enough for me to add it to my favorites! Read More