*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!!!
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
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.
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!
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.
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!
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.