One of the best cold-weather meals is a piping hot bowl of this tasty goulash soup. Actually, this particular goulash recipe is so rich and delicious you’ll find reasons to make it even before it gets cold outside.
The best part is that its really simple to make and totally loaded with nutritious veggies. Savory bacon, sweet Hungarian paprika, and beef broth form the basis of this goulash soup recipe and a few secret ingredients really set it off.
This goulash soup is hearty and full of intense flavors that are built layer by layer in a few easy steps.
This scrumptious goulash soup recipe is a one-bowl wonder that is built in a single pot. I absolutely love the deep rich flavors and the way they permeate every single ingredient in the pot.
The fall-apart tender meat doesn’t hurt a bit either but here are some other great reasons to love it.
- Melt-in-your-mouth tender meat
- Plenty of nutritious veggies
- One bowl wonder
- Great for meal prep
- Deep rich delicious flavor
This addictingly delicious goulash soup recipe is often confused with the similar German goulash soup recipe but they are two totally different recipes. While they’re both hearty and scrumptious, this goulash soup recipe is a bit simpler. Here’s what you need to know.
Since this goulash soup recipe is a one bowl wonder, you’ll be building all the awesome flavors in the same pot with some simple yet effective techniques. The process works best if you use a higher quality heavy gauge pot because it distributes heat more evenly to help prevent burning.
Also, when the flour goes into the pot with the paprika and caraway seeds, you’ll be cooking it for a moment stirring constantly before moving on. Don’t skip this step. Cooking the roux for just a minute helps ensure that your ‘sauce’ doesn’t taste like four.
Bacon – The savory salty bacon adds a ton of flavor to this recipe and it serves two purposes. You’re cooking the bacon to get the drippings and them to add back to flavor the goulash. It’s a bacon double punch! Yay!!
Beef Chuck – I like to use beef chuck for this recipe, but any lean cut of meat will work. Look for cuts from large muscles that are well worked, like the shoulder. These cuts are full of collagen which breaks down during the cooking process leaving a fall-apart tender piece of meat.
Better Than Bouillon – Better Than Bouillon is one of my secret weapons in the kitchen. It’s a yummy paste full of concentrated flavor that takes the place of those salty bouillon cubes. Trust me on this one. Besides, it’s easier to measure.
Veggies – You’ll be sautéing veggies throughout the process of building your goulash soup recipe. This is also very important because it helps reduce bitterness while bringing out the sweeter more mellow flavors.
Spices – A little time in a hot pan (or pot) perks up spices and coaxes out their deeper flavors. It also wakes up their fragrant aromas which add to the robust flavors of your dish.
Your delicious goulash recipe should continue to thicken as it simmers on the stove. Once the veggies are fork tender and your goulash soup is almost ready, it may be necessary to add some water or beef broth to thin it out to the desired consistency.
This awesome goulash soup has a bold inviting flavor that is addictingly delicious, so people often keep eating long after they’re full. If you do happen to have any leftovers, they’ll need to go into the fridge in a covered container.
Can You Freeze This?
Yes, this goulash soup recipe freezes great. I love keeping a batch of this in the freezer for ready-made meals. You can slow thaw it in the fridge or use the microwave.
It does tend to thicken as it freezes so you may need to thin it out a little before serving. Generally, soups and stews can be stored in the freezer for 2-3 months.
Make Ahead Tips
This goulash soup recipe does require some simmer time but it’s not an all-day cooker. It takes less than an hour to throw together, but it doesn’t show in the layers of bold flavor. I love that I can get it prepped and then move on to other things while its simmering on the stove.
How Long Can You Keep This In The Fridge?
If stored according to FDA recommendations in a food-grade container, your goulash soup will stay fresh in the fridge for up to 4 days. Sometimes I like to divvy up leftovers into single-serve containers so they’re ready to go. Just store the bread separately so it doesn’t get soggy!
This can be stored in the fridge for 3-4 days.
Making beef goulash is super easy and there are so many ways to tweak the recipe. Here are just a few suggestions to change things up a bit.
- Try adding different veggies like mushrooms
- Substitute sweet potatoes for russet
- Add some rice
- Garnish with sour cream
How Do Other Countries Make Their Goulash
This goulash soup recipe is a hearty soup that eats like a meal. It’s full of nutritious veggies that form one cohesive flavor profile that is hard to resist. For a new flavor twist, you can also try making German goulash or traditional Hungarian goulash.
If you lean more towards a goulash with noodles in the recipe, don’t add them to your goulash soup. Try making American goulash instead with all the elbow macaroni and stewed tomatoes.
Can I Turn This Into A Crockpot Goulash?
I can totally understand wanting to make a goulash soup slow cooker style. I get it. I suppose you could toss everything in the crockpot to simmer if you prep it the same way. Crockpot goulash does take a bit longer to cook but it is every bit as tasty using this goulash soup recipe.
Can I Turn This Into An Instant Pot Goulash?
This goulash soup recipe makes an awesome instant pot goulash that’s ready in a fraction of the time. All that savory flavor is infused deep into the ingredients in a matter of minutes.
Can I Use Ground Beef Instead?
This particular goulash soup recipe is really designed to be used with lean chunks of beef but if ground beef is all you have on hand you can make hamburger goulash. Its an easy American inspired one-pot meal.
- 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 teaspoon 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
- 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.
Hearty one-pot meals bring families together and steal the show. The cold weather months bring out some of the tastiest and most creative dishes, like this goulash soup recipe. It showcases delicious crave-worthy flavors that comfort and inspire while warming you from the inside out.
When the leaves start changing colors and it gets a little frosty outside you can bet I’ve got a big pot of goulash soup on the stove!