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Goulash soup

Name: Goulash soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: Oil for frying; 500g organic beef shin or stewing steak, cut into small chunks; 1 onion, chopped; 1 large carrot, chopped; 2 celery sticks, chopped; 1 green pepper, chopped; 2 medium-large potatoes, peeled and cut into chunks; 2 garlic cloves, sliced; ½ bunch fresh flatleaf parsley, stalks chopped, leaves reserved; 1 tsp caraway seeds; 1 tbsp sweet paprika, plus extra to serve; 1 tbsp tomato purée; 1 tsp dried marjoram or oregano; 400g tin chopped tomatoes; 1.5 litres beef stock; Soured cream to serve

By: Jen Bedloe
Former head of food delicious.

Published: 15 Feb 21
Updated: 18 Mar 24

This comforting, slow-simmered goulash soup – our version of the classic Hungarian stew in soup form – is a meal in itself.

Looking for other classic soups to make from scratch? Try our chicken and barley broth or seafood chowder recipes.

Easy
February 2021

Test kitchen approved

Serves 6
Hands-on time 15 min, simmering time 60-75 min

This comforting, slow-simmered goulash soup – our version of the classic Hungarian stew in soup form – is a meal in itself.

Looking for other classic soups to make from scratch? Try our chicken and barley broth or seafood chowder recipes.

Freezable

Nutrition: per serving

Calories: 286kcals
Fat: 5.9g (1.6g saturated)
Protein: 32.9g
Carbohydrates: 21.9g (9.7g sugars)
Fibre: 7g
Salt: 0.8g

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Ingredients

Oil for frying
500g organic beef shin or stewing steak, cut into small chunks
1 onion, chopped
1 large carrot, chopped
2 celery sticks, chopped
1 green pepper, chopped
2 medium-large potatoes, peeled and cut into chunks
2 garlic cloves, sliced
½ bunch fresh flatleaf parsley, stalks chopped, leaves reserved
1 tsp caraway seeds
1 tbsp sweet paprika, plus extra to serve
1 tbsp tomato purée
1 tsp dried marjoram or oregano
400g tin chopped tomatoes
1.5 litres beef stock
Soured cream to serve

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Method

Heat a glug of oil in a large saucepan or casserole (with a lid). Season the meat, then fry until browned all over. Set aside.
Add another glug of oil to the pan, then add all the vegetables, garlic and parsley stalks, and cook for 10 minutes until softening. Stir in the spices and cook for another 1-2 minutes, then stir in the tomato purée, dried herbs, chopped tomatoes, beef and stock. Bring up to the boil, then partially cover with a lid and simmer gently for 1 hour to 1 hour 15 min until the meat is tender (see Make Ahead).
Garnish with soured cream, parsley leaves and black pepper to serve.