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German Goulash Soup (Gulaschsuppe)

This one-pot Authentic German Goulash Soup Recipe is the perfect bowl to warm up to on bitterly cold days.
Course: Slow Cooker, Soup
Cuisine: German

Ingredients

  • 1 pound beef stew meat or 1 inch cubed chuck roast
  • 1 teaspoon kosher salt plus more for seasoning
  • ½ teaspoon cracked black pepper plus more for seasoning
  • ¼ cup olive oil
  • 1 large yellow onion chopped
  • 2 large carrots cut into ¼-inch thick coins
  • 4 cloves garlic chopped
  • ¼ cup tomato paste
  • ½ cup red wine
  • 5 cups beef broth only 4 cups if preparing in slow cooker
  • 1 pound baby Yukon gold potatoes peeled and halved or quartered if large
  • 2 bay leaves
  • 1 tablespoon sweet Hungarian paprika or regular paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ½ teaspoon hot Hungarian paprika or cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • ¼ cup fresh Italian parsley coarsely chopped for serving
  • 1 cup sour cream or creme fraiche for serving

Instructions

  • Pat the meat chunks off with paper towels, soaking up any moisture. The less moisture the better the sear, which will give the meat better flavor and texture. Season with the 1 teaspoon of salt and ½ teaspoon pepper.
  • Heat oil in a large Dutch oven over medium-high heat. Add beef and sear until browned on all sides, about 8 minutes. Remove beef from pot and set aside.
  • Add onions, carrots, and garlic to the pot. Season with a bit more salt and pepper. Sauté until starting to get soft.
  • Stir in tomato paste letting it cook and toast a bit with the vegetables.
  • Add red wine, and mix around, scraping the bottom of the pot to get off any stuck bits.
  • Add broth, potatoes, bay leaves, paprika, caraway seeds, marjoram, thyme, and hot paprika or cayenne.
  • Add seared beef and bring to a boil. Reduce heat so it is gently simmering. Cover and let simmer until beef is tender, about an hour.
  • Once beef is tender, stir in Worcestershire sauce. Taste and season with more salt and pepper as needed.
  • Ladle soup into bowls and garnish each bowl with a dollop of creme fraiche and a sprinkling of chopped parsley. Serve with rye bread for dipping.

Notes

Slow Cooker Instructions: Prepare the beef and vegetables on the stovetop. Transfer everything to a slow cooker after deglazing pot, but only use 4 cups beef broth. Allow to cook for 6 hours on high, or 8 hours on low.
Source: Kate’s Best Recipes Authentic German Goulash Soup Recipe {Gulaschsuppe}.