Flavor Packed Hungarian Beef Goulash Soup!
With my husbands Czech & Austrian heritage- and my German we have really come to enjoy all this European comfort food! It’s not something I was really exposed to from my side of the family & its been so much fun exploring restaurants and recipe testing new things! My mother in law is very proud of her Czech/Hungarian heritage and she’s kept the traditions alive. It was important to me to learn from her & keep it going in out home as well. She ultimately was my inspiration. :)
Hungarian beef goulash & stew are quite similar- but different enough that I decided to create & post both. When we recently went to a German restaurant my husband ordered a goulash soup and was in heaven eating it as he said it tasted just like what his mom made him growing up! So- I set out on a mission to recreate it. What we loved about it was how flavor packed it was- this version is just as much so!
My Hungarian Beef Goulash Stew in comparision has less tomatoes and is a bit more like a classic pot roast with a wonderful garlic & caraway flavor.
This soup has a thinner (soupier) thickness and is exploding with great flavor. It has just a kick of spice, with sweet Hungarian paprika being the forefront flavor. As you can see this one has a beautiful intense red color to its broth. The thickness of the soup is totally your preference feel free to add extra water if you want!
I highly recommend trying both!
Lets talk Hungarian Paprika:
This is EXTREMEMLY important. DO NOT use ANY paprika EXCEPT Hungarian Paprika! Otherwise this recipe will turn out incredibly bland. Imported from Hungary is best- though its ok if you cant find that. I typically buy it from Penzey’s - it has a nice flavor & the most beautiful red color! Penzeys sources it from Hungarian farmers that they work directly with. Some years if the crop production is lower they have to mix it with paprika from other regions.
I have also used the brand Pride of Szeged Sweet and Spice Hungarian Paprika. That’s usually the one that can be found in grocery stores if they carry it. I don’t believe that one is imported (or so that’s what one person told me) but it does work and taste great!
Just make sure its labeled as Hungarian. Otherwise don’t bother!
When I call for Hungarian Paprika I always mean sweet! Its not actually sweet- its just the mild one :)
Then Spicy Hungarian Paprika is always used in a smaller amount. Think of it kind of like Cayenne- but less spicy. I’m very sensitive to spicy foods and I typically use about 1/2 a tsp when I make this. I find that to be the perfect amount. But I wanted to offer a range as I know everyone has different preferences.
What to serve it with?
We have options!!!
In the photos I have it served up with my Gluten Free Czech Bread Dumplings! There is also a second version of that made low carb. Take your pick according to your dietary preferences.
The other traditional offer option to serve it with is Spaetzle. I also have two variations of that here in the club as well. A new gluten free version & a low carb version.
If you don’t need to worry about gluten free- store bought wide egg noodles work great, or store bough spaetzle (available at world market if you have one near!) While its not the traditional route- regular white rice works too!
Flavor Packed Hungarian Beef Goulash Soup
Ingredients
- 4 1/2 Tbsp Butter (Dairy or Nondairy)
- 2 Large Onions
- 1 1/2 Lbs Stewing Beef (cut into 1/4 inch bites)
- 2 Red Peppers Chopped
- 10 Minced Cloves Garlic (2 Tbsp)
- 2 Bay Leaves
- 5 Tbsp Hungarian (sweet) Paprika (*It MUST be Hungarian style. Imported is best!)
- 3/4- 1 Tsp Spicy Hungarian Paprika (to taste)
- 2 Tsp Caraway Seeds
- 1 Tbsp Garlic Powder
- 1/2 Tsp Black Pepper
- 4-5 Tsp Salt
- 2 Tsp Worchershire Sauce (Regular or Vegan)
- 6 Cups Hot Water + 2 Tbsp Organic Beef Better Than Bouillon
- 1 tsp Vinegar
- 1 can 14.5 oz can Diced Tomatoes
- 1 - 1/2 cups of Chopped Carrots
- 1 Lb baby potatoes cut in half or 3rds
Instructions
- Add to a large Dutch Oven or Soup pot the butter and turn the heat to medium low. Chop the onions an add them to the to the pot. Saute for 10-15 minutes until golden brown.
- Add in the beef and saute till brown. Add in the peppers, fresh garlic. Saute for 5 more minutes and then stir in all of the spices.
- Pour in the canned tomatoes, Water + bouillon, Worcestershire sauce & vinegar. Stir in the carrots. Cover with lid and simmer for 35-40 minutes. Stir in the chopped potatoes and cook until soft another 30-45 minutes.
- Serve hot! Store leftovers in the fridge for up to one week or freeze for another day.