A Deliciously Tasty Goulash Soup Recipe

The official soup of Hungary, goulash can be traced back to the 9th century. Shepherds would slow cook beef (which was plentiful in the region), along with onions and spices. When the liquid was absorbed, they would set it in the sun to dry. The traveling animal wranglers would the pack the dried out food into a bundle made of sheep stomach.

The food was excellent for trips, as it didn’t go bad, and was lightweight. When hungry, the Shepherds simply had to add was which would turn it into a hearty meal. The soupy stew was also popular with the peasant population because the ingredients were plentiful and only required simple tools to make.

Around the 18th century, the nobles of Hungary caught about this delicious stew, and added paprika and other more expensive spices to the mix. Today, goulash is popular all over the world, and there’s a ton of varying recipes.

For our version, we are sticking to the more traditional version. It’s full of tender beef, a succulent broth, and flavorful spices. It’s a great autumn/winter soup, that we’re sure you’ll love.

A Deliciously Tasty Goulash Recipe

  • Prep Time: 45 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total: 2 hours
  • Servings; 8


  • 2-1/2 pounds of chuck roast, cubed and trimmed of fat
  • 2-1/2 pounds of onions, chopped
  • 1/4 cup of vegetable oil
  • 1 rib of celery, chopped
  • 4 tomatoes, peeled
  • 7 cloves of garlic, minced
  • 2 carrots, peeled and cut into small chunks
  • 2 parsnips, peeled and cut into small pieces
  • 4 potatoes, peeled and cubed
  • 2 tablespoons of Hungarian paprika
  • 2 bay leaves
  • 4 cups of beef broth
  • 4 cups of water
  • 1 tablespoon of red wine vinegar
  • salt and fresh pepper
  • fresh parsley, chopped
  • sour cream
  • hot pepper sauce


1. Season the beef with the fresh pepper and salt.

2. In a Dutch oven or large stockpot, heat 2 tablespoons of oil over a medium heat. Brown the beef (in batches if necessary). Transfer to a plate as each batch is browned on all sides.

3. Refresh the oil if needed, and add the onions and celery. Stir frequently, and cook until tender (about 8–10 minutes).

4. Add the garlic, paprika, bay leaves, and tomatoes. Mix together until garlic is fragrant.

5. Place the beef cubes back in and mix well to coat the cubes.

6. Pour in the beef broth and the water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Leave the pit lid slightly open.

7. Add the parsnips and carrots. Bring back to a boil for 10 minutes.

8. Add the potatoes, stir well, and bring back down to a simmer fir 25 minutes, or until potatoes are fork tender.

9. Add the red wine vinegar. Stir well to mix all ingredients.

10. Let the goulash sit for about 15 minutes. Then add the chopped parsley. Season with more salt and pepper if needed.

11. Garnish the goulash with some sour cream and hot sauce if you like.


  • For extra spice, replace the regular paprika with hot paprika. No matter which you use, be sure it’s Hungarian paprika. There is a difference.
  • The goulash can be served over egg noodles, rice, or whatever pasta you prefer.
  • Use the leftover goulash recipe to make a tasty pot pie. Thicken it with some cornstarch, place it in a baking pan, and cover it with pie pastry. Pop it in the oven until the crust is golden brown.

Nutritional Information

  • calories: 476
  • carbohydrates: 35 grams
  • fat: 24 grams
  • cholesterol: 98 milligrams
  • sodium: 598 milligrams
  • potassium: 1373 milligrams
  • fiber: 6 grams
  • sugar: 6 grams
  • vitamin C: 22 milligrams
  • calcium: 91 milligrams
  • iron: 5 milligrams

How Long Will This Goulash Recipe Last?

This soup will last 4 to 5 days in the refrigerator, provided you place it in an airtight container. I suggest a glass container or disposable plastic baggie, as the tomato can stain. If you don’t plan on using the goulash within a few days, you can freeze it for up to 6 months.

What Should You Serve With Goulash?

Goulash can really a meal on its own, but if you’re looking for a larger spread here are some ideas that will pair perfectly with your soup.

1. Mashed Potatoes

This simple, classic dish will really round out the goulash. They’re totally tasty, but won’t take away from the glory of the goulash. You can keep them on the side or mix them right in with the soup.

2. Butternut Squash

This colorful veggie is a nice earthy contrast for goulash with its earthy, sweet flavors, and smooth texture.

3. Watermelon Cucumber Salad

If you’re looking for a unique side, this salad is colorful, refreshing, and gives a nice light balance to the hearty, spicy soup.

4. Cornbread

Just want something simple to sop up some of the broth from the goulash? A nice hunk of cornbread is sure to satisfy.

5. Polenta

If you’re not in the mood for noodles, polenta is a great alternative. The smooth texture and mild flavor is a nice contrast to the chunky goulash and won overpower its flavor.

What’s The Difference Between American And Hungarian Goulash?

Now let me just say, while American goulash is quite tasty in its own way, don’t expect it to have much of a relation to Hungarian goulash. In fact, let this little tidbit of information serve as a warning should you ever be invited for American goulash.

This version seems to have gained popularity after WWII, and people were playing around with ingredients to make inexpensive meals. The stateside recipe consists of ground beef, tomato sauce, and macaroni. Maybe some cheese and spices if you’re lucky, but rarely any paprika.

Today, it’s known better as beefaroni. Again, no hate, it’s a great meal, but other than assuming the name, has nothing to do with Hungarian goulash.

What Exactly Is Paprika?

If you’re anything like me, you’ve gone on for years using paprika in recipes as directed, but never really knew what it was. Well, if you’re still wondering, I came here to say – it’s red pepper.

Yup, dried, ground up red pepper. It’s usually a mix of different types, and can range in flavor from mild to hot, depending on the variety used. The word paprika can be traced back to the Sanskrit word pippali, meaning bell pepper.

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