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When the weather turns chilly and you’re craving something hearty, nothing beats a steaming bowl of Goulash Soup. This classic one-pot meal is total comfort — tender beef, smoky paprika, and slow-simmered veggies come together in a rich broth that tastes like it cooked all day. It’s cozy, filling, and exactly what you want bubbling away on the stove when the air turns crisp.
💛 This one’s a hug in a bowl, friends — ladle it up, grab some crusty bread, and settle in for the coziest kind of comfort.
If you love goulash as much as I do, you’ll want to try it in all its delicious forms. My American Goulash is a family-friendly one-pot pasta, while my German Goulash is a rich, slow-simmered stew perfect for Sunday dinner. And for those who love classic Old World flavors, my Hungarian Goulash brings smoky paprika and tender beef together in the most comforting way.
Craving something a little different but still hearty and beefy? My Beef Vegetable Soup is another cold-weather favorite, packed with tender chunks of beef and garden veggies in a savory broth.
Why This Recipe Works
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Rich, layered flavor from bacon drippings, paprika, and slow-cooked beef.
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One-pot simplicity — everything cooks together, and cleanup is a breeze.
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Classic comfort food that feels special but is made with everyday ingredients.
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Feeds a crowd with hearty portions and reheats beautifully.
✨ Before You Start
✨ Plan for time: This soup simmers for a few hours, which makes the beef fall-apart tender and the flavors rich and layered.
✨ Choose the right pot: A heavy-bottomed Dutch oven or soup pot helps prevent scorching and keeps the heat steady.
✨ Don’t rush the roux: Cooking the flour with paprika and caraway seeds unlocks flavor and keeps the soup from tasting “floury.”
✨ Better Than Bouillon boost: This is one of my favorite tricks for depth — it adds a savory punch you just can’t get from cubes.
✨ Veggie timing matters: Add potatoes and carrots first since they take longer to soften, and save peppers for last so they don’t get mushy.
Ingredients for Goulash Soup
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Bacon – Adds a savory base and doubles as garnish.
- Beef chuck – Collagen-rich, it becomes melt-in-your-mouth tender.
- Onion + garlic – The aromatic flavor builders.
- Hungarian paprika – Sweet and smoky, it’s essential for goulash flavor.
- Caraway seeds – Classic earthy warmth.
- Red wine vinegar + tomato paste – Adds brightness and balance.
- Beef broth + Better Than Bouillon – Layers of savory richness.
- Potatoes, carrots, bell peppers – Cozy veggies that turn this into a meal.
⭐ Pro Tips for the Best Goulash Soup
⭐ Take your time with the beef. Browning in small batches prevents steaming and builds deep flavor.
⭐ Toast the spices. A quick stir in the hot pot releases aromas and makes the paprika and caraway shine.
⭐ Don’t skip the vinegar. It balances the richness and keeps the flavors bright.
⭐ Check consistency. This soup naturally thickens — thin with water or broth to your liking.
⭐ Serve with bread. A crusty loaf or warm rolls turn this soup into a complete meal.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Goulash soup tastes even better the next day. Store in the fridge and reheat gently on the stovetop.
Can I freeze it?
Yes — cool completely, store in airtight containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
What if I can’t find Hungarian paprika?
Regular sweet paprika works, but Hungarian paprika gives a richer, slightly smoky depth.
Can I use a different cut of beef?
Yes, but chuck roast is my favorite for tenderness and flavor after long simmering.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating
- Warm on the stove over medium heat, adding a splash of broth or water if it’s too thick. For larger portions, cover and reheat in a 350°F oven for 15–20 minutes.
Freezing
- Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- This is a perfect make-ahead soup since the flavors deepen overnight. Simply reheat before serving.
What to Serve With Goulash Soup
Round out this hearty bowl with something fresh, some cozy bread, and a sweet finish:
Fresh + Crisp Sides
A House Salad with a Red Wine Vinaigrette or my Sweet Potato Salad adds brightness.
Cozy Breads
Try my Homemade Crescent Rolls, Butter Swim Biscuits, Bisquick Biscuits, or warm Garlic Bread for dipping.
Sweet Finishes
End with a slice of Peach Cobbler, chewy Molasses Cookies, a classic Fruit Cocktail Cake, or silky Sugar Cream Pie.
More Goulash + Hearty Soups
- Beef Goulash
- Crockpot Goulash
- Cowboy Stew
- Instant Pot Goulash
- Brunswick Stew
- Instant Pot Beef Stew
- Slow Cooker Beef Stew
Tried This Recipe?
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If you make this Goulash Soup, be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ star rating! I’d love to hear how it turned out. Tag me on Instagram @gonna_want_seconds so I can see your delicious bowls!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Goulash Soup
Ingredients
- 6 slices bacon, cut into small pieces
- 3 pounds beef chuck, cut into 1/2 inch cubes
- 2 tablespoons vegetable oil
- 2 cups onion, chopped
- 1 tablespoon garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1 1/2 teaspoons caraway seeds
- 1/3 cup all-purpose flour
- 1/4 cup red wine vinegar
- 1/4 cup tomato paste
- 5 cups beef broth
- 1 tablespoon beef flavor Better Than Bouillon
- 5 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 russet potatoes, peeled and cut into 1/2 pieces
- 3 carrots, peeled and cut into 1/2 pieces
- 2 red bell peppers, cut into 1/2 pieces
Instructions
- In a large soup pot, cook the bacon pieces over medium heat, stirring often until crisp. Using a slotted spoon transfer cooked bacon to a large mixing bowl; set aside.
- Brown the beef chunks over medium-high heat on all sides in the bacon drippings in small batches. Remove browned beef to the mixing bowl.
- Add oil to the pot and saute onion and garlic, over medium heat until onions are soft, about 5 minutes. Sprinkle paprika, caraway seeds and flour over vegetables and cook, stirring constantly until spices become fragrant, 1-2 minutes. Stir in vinegar and tomato paste and continue to stir constantly, cook 1 minute. Add broth, Better Than Bouillon, water, salt, pepper. Return the bacon and browned beef to the pot. Bring to a boil, immediately reduce heat and simmer, partially, covered until the beef begins to get tender, about 2 hours.
- Add the potatoes and carrots and simmer for 10 minutes. Add the red bell pepper and continue to simmer until all the vegetables are fork-tender. Thin as needed with water. Adjust seasoning and serve.
Nutrition
After your excellent German Goulash recipe, I had to try your goulash soup recipe. Its super!
Outside of Nürnberg, Germany is a tiny town of Anwanden. In 1962 it consisted of a few house an a restaurant named Morgensonne where I first tasted, and fell in live with goulash soup. Your recipe is the closest I have found to replicate that flavor. My own recipe is very similar to yours except that I cut the beef into quarter inch pieces. I use 3 large yellow onions, and I don’t use potatoes, carrots, or peppers. Instead of Better Than Bullion I add about two total quarts of water and simmer (very slow simmer) uncovered for about 4 hours adding water as needed. I end up with about 1.5 gallions of soup, which I refrigerate overnight. Its ready the next day for lunch with brotchen and freezing. I do this about 5 times each winter. Your recipe saves time!
Wow, that sounds so yummy! Thank you for sharing 🙂
These cold days do call for a hearty and comforting bowl of deliciousness like this.
I totally agree, Julie! <3
What a comforting soup! I love all the flavors and how they come together in only one pot. The variations sound great too!
Thank you, Tara! <3
Love soup season for recipes just like this one! Warmed up with this for dinner last night and it did not disappoint! So hearty and bold; the whole family loved it!
So happy to hear it was a hit for your family too, Sara! <3
I am used to making goulash, but I have never added potato. Your recipe approach seems even wiser: everything is made altogether. I will definitely try your recipe.
Hope you try it soon, Irins! <3
Such a hearty and comfortable soup. Will be in our winter rotation for sure! Thank you!
You’re so welcome, Courtney! 🙂
I’m a little confused. In your comments you state the bacon is not used in the goulash but only for the drippings but then in the recipe you say to brown the chuck and put it in the bowl with the small bacon pieces. So does the bacon go in the soup or not is what I’m wondering. Obviously the beef goes into the pot to simmer til tender. I love it, honestly, I think you’ re like me somethings…my mind goes faster than my fingers. Looks like a great recipe and I have everything on hand so tomorrow I’ll be happily making your yummy soup. I very much enjoy your emails and recipes. Have a great day!! And thanks for sharing.
Hi Jeannine. I’m so sorry your questions slipped through without a response! You are so right about my brain going faster than my fingers! I appreciate you letting me know that there was an error so I could fix it. Also, yes the bacon goes back into the soup. I sure hope you were able to make this back when you left the comment. Sorry again for missing this!! <3