This hearty goulash soup is the perfect warmer for a cold fall or winter evening. It is so good I had a workman ask if he could try it when he could smell it cooking on the stove!
I am not kidding.. a young fellow was doing some carpentry in our home during our reno. The soup had been on the stove for a couple of hours and he finally asked what it was the smelled so good. When I told him it was goulash soup and offered him some his face totally lit up. I served it with some rustic bread like this one and that makes a filling meal on it own. It was a pleasure to watch this fellow work his way through his soup with such gusto!
Some recipes call for the tomatoes, some don't, some call for cubed potatoes and some don't. This is the way my mother-in-law made it and I don't want to tamper with perfection!
I think the addition of cubed potatoes 25 minutes before the end of the cooking would be ok if you want to make it an even heartier meal but I find the potatoes distract from the beefy glory that this soup is.
The way the recipe is written makes it low carb which is important to some. In that case you will have to skip the bread too - sorry!
It is so hearty I have listed it as a Main dish. You could serve it as an appetizer course but you will want to go with a small portion because it is very filling! The way the recipe is written it will make 6 hearty, meal size portions or 8 appetizer portions.
You can make this on the stove top or in your slow cooker. You can take it through browning the beef and then put it all in our crock pot and let it cook low and slow all day while you are out and about.
If by chance you are a big fan of Goulash or happen to have purchased a large quantity of stewing beef from Costco (like I did) then check out this recipe to make Big Batch Goulash so you can make this soup as well as Goulash with Egg Noodles and Goulash 'Shepherd's Pie' . Cook once and get 3 different goulash dishes that all freeze and reheat beautifully!
Goulash Soup
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Save Print Pin FacebookIngredients
- 1 pound stewing beef in ½" cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Hungarian sweet paprika
- 4 Tbsps vegetable oil divided 2 + 2
- 1 large onion diced
- 1 clove garlic minced
- 2 cups strained tomato sauce (Passata)
- 2 cups beef broth
- sour cream for garnish optional
Instructions
- Combine the salt, pepper and paprika and toss it with the stewing beef in a bowl.
- Heat 2 tablespoon of the oil in a dutch oven over medium high heat. Add the onions and cook until soft - about 7 minutes.
- Remove the onions from the pan. Add the remaining 2 Tbsps of the oil in the pan. Brown the stewing beef. Return the onions to the pan. Add the garlic and cook one more minute.
- Add the tomato sauce and beef broth. Bring to a simmer. Reduce heat to low, cover and allow to simmer for about 2 hours.
- Serve with a dollop of sour cream if desired.
- If freezing, allow the soup to cool and freeze in a container. When ready to serve heat soup up slowly over medium, low heat and serve with bread and sour cream garnish.
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