Beef goulash soup
A rich and hearty beef goulash soup made with tender chunks of meat, vegetables, and warming spices, simmered slowly to perfection and finished with sour cream and fresh parsley.
Updated : 24 July, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Beef tenderloin
2 tablespoon
Flour
as needed
Vegetable oil
2
Onion
4
Carrot
2
Celery stalk
1
Red bell pepper
5
Garlic
2 tablespoon
Ground paprika
2 tablespoon
Caraway
60 grams
Tomato purée
3
Laurel leaf
2 liter
Meat broth
4
Potato
to taste
Sea salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by trimming the meat and cutting it into bite-sized pieces. In a large bowl, combine the flour with a teaspoon each of salt and pepper. Add the beef and toss well to coat all the chunks evenly in the seasoned flour.
Step 2
Heat a tablespoon of oil in a large frying pan. Brown the beef in small batches, taking care not to overcrowd the pan - this ensures the beef sears properly instead of steaming. Set each browned batch aside before adding the next.
Step 3
While browning the beef, heat a little oil in a large heavy-bottomed pan. Add the onions, carrots, celery, red pepper, and garlic. Cook gently over a low heat for about 10 minutes, until the vegetables begin to soften.
Step 4
Return the browned beef to the pan, then add the paprika, caraway seeds, tomato purée, and bay leaves. Pour in the beef stock and stir everything together thoroughly.
Step 5
Cover the pan and let it simmer gently for at least 1½ hours, allowing the beef to become tender. After that, add the potatoes and continue to simmer for an additional 30 minutes, or until the potatoes are soft and the meat is meltingly tender. Taste and adjust the seasoning if needed.
Step 6
Ladle the soup into bowls and finish each serving with a generous swirl of soured cream and a sprinkling of fresh parsley.