🇩🇪 Germany · Food
German Goulash Soup (Gulaschsuppe)
By eatmundo · July 6, 2026
Hearty and deeply flavorful, German Goulash Soup is a robust stew featuring tender chunks of beef slow-cooked with a rich paprika-infused broth and an array of vegetables like potatoes, carrots, and bell peppers. This warming soup is a beloved comfort food, perfect for chilly days and satisfying appetites.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 500g of stewing beef, cut into 2-3 cm cubes, and brown it well on all sides in batches if necessary to avoid crowding the pot. This creates a deep, rich flavor foundation. Remove the browned beef and set aside.
- 2
Reduce the heat to medium. Add 2 large, finely diced onions to the same pot, scraping up any browned bits from the beef. Sauté the onions slowly for about 10-15 minutes, stirring occasionally, until they are very soft and translucent, turning a deep golden color. Don't rush this step, as well-caramelized onions are key to goulash flavor.
- 3
Stir in 2 tablespoons of sweet paprika, 1 teaspoon of caraway seeds, and 1 teaspoon of dried marjoram. Add 2 minced cloves of garlic and 1 tablespoon of tomato paste. Cook for just 1-2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn the paprika, as it can turn bitter.
- 4
Pour in 1.5 liters of beef broth, scraping the bottom of the pot to incorporate all the flavorful fond. Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 60-90 minutes, or until the beef is nearly fork-tender.
- 5
After the beef has simmered, add 2 medium potatoes, peeled and diced into 2 cm cubes, 1 medium carrot, peeled and sliced, and 1 deseeded and diced red bell pepper to the pot. Stir them into the soup.
- 6
Continue to simmer the soup, covered, for another 20-30 minutes, or until the potatoes and carrots are tender and the beef is completely fall-apart tender. The soup should thicken slightly as the potatoes cook.
- 7
Taste the goulash soup and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to your preference. Ladle the hearty soup into bowls, optionally garnishing each serving with a dollop of sour cream or crème fraîche and some fresh bread on the side for dipping.
Frequently Asked Questions
What is the best type of beef to use for German Goulash Soup?+
Use beef chuck or stewing beef, as these cuts are ideal for slow cooking and become tender and flavorful in the soup. Avoid lean cuts like sirloin which can become tough.
What kind of paprika is best, and how much should I use for authentic flavor?+
For authentic German Goulash Soup, use a good quality sweet paprika (mild). A generous amount, often 2-3 tablespoons, is essential for the characteristic color and deep flavor.
How long should I simmer the goulash soup to ensure the beef and vegetables are tender?+
The soup should simmer for at least 1.5 to 2 hours, or until the beef is fork-tender. Low and slow cooking allows the flavors to meld and the meat to break down properly.
When should I add the sour cream, and how can I prevent it from curdling?+
Add the sour cream right before serving or stir it into individual bowls, never boil it in the soup. Adding it too early or boiling it can cause it to curdle.
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