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0 from 6 votes

Goulash Soup

Crafted with ease and taste in mind, this recipe is a great choice.

Servings: 8
Calories: 418 kcal
Course: Main Course
Cuisine: Hungarian

Ingredients

  • 2 ½ pounds chuck roast trimmed from excess fat and cut into 1-inch chunks
  • Salt and The Spice Hunter Black Pepper to taste
  • 2 tablespoons vegetable oil
  • 3 large onions chopped or sliced
  • 2 celery ribs chopped
  • 2 red bell peppers diced
  • 6 cloves garlic minced
  • 3 tablespoons The Spice Hunter Sweet Paprika
  • ½ teaspoon The Spice Hunter Caraway Seeds crushed or ground
  • ½ cup tomato passata (pureed tomatoes)
  • 3 The Spice Hunter Bay Leaves
  • 6 cups beef broth
  • 4 large Yukon gold potatoes peeled and cut into 1-inch cubes
  • 2 large carrots peeled and cut into 1-inch pieces

Instructions

    Cup of Yum
  1. Season the beef chunks generously with salt and pepper.
  2. Heat the oil in a large Dutch Oven, over medium-high heat, and - working in batches, brown the beef on all sides, about 1-2 minutes per side. Remove to a plate and reserve.
  3. Lower the heat to medium. Add the onions and cook until translucent, 2-3 minutes. Then, stir in the celery and red bell peppers, cooking until softened, about 5 minutes. Finally, add the garlic and cook for a minute, until fragrant.
  4. Stir in the paprika and mix to combine, letting it cook for a few seconds so it can release its flavors and aroma.
  5. Pour in the beef broth and tomato sauce, and add the caraway seeds, bay leaves and a small pinch of salt and pepper. Return the beef and juices to the pot. Bring to a boil, then cover and lower the heat to a simmer. Simmer for 1 to 1 ½ hours or until the beef is tender but not eat falling apart when you cut into it with a fork.
  6. Stir in the potatoes and carrots, cover and continue cooking for 30 to 45 minutes, or until the root vegetables are tender and the beef is fall-apart tender. Add more broth if needed.
  7. Taste and add salt and pepper if needed.
  8. To serve, ladle into bowls and serve with a dollop of sour cream and some crusty bread!

Notes

  • Make Ahead:
  • Yes, goulash can be made ahead of time and refrigerated for up to 4 days. However, I find that the root vegetables can get mushy if refrigerated and reheated, so I would add them when you plan on serving the soup.
  • Storage and Freezing:
  • Store leftovers in an airtight container, in the fridge, for up to 4-5 days. You can also freeze for up to 3 months, but root vegetables could get mushy, so I recommend freezing the goulash without them and adding after you thaw and reheat.
  • Reheating
  • Reheat the Goulash on the stove, in a sauce pan or Dutch Oven, over medium-low heat, until warmed through.

Nutrition Information

Serving 1bowl Calories 418kcal (21%) Carbohydrates 27g (9%) Protein 33g (66%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 98mg (33%) Sodium 889mg (37%) Potassium 1252mg (36%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 5326IU (107%) Vitamin C 62mg (69%) Calcium 80mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 418

% Daily Value*

Serving 1bowl
Calories 418kcal 21%
Carbohydrates 27g 9%
Protein 33g 66%
Fat 21g 32%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 98mg 33%
Sodium 889mg 37%
Potassium 1252mg 27%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 5326IU 107%
Vitamin C 62mg 69%
Calcium 80mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.