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Goulash soup in a bowl

Goulash Soup

This goulash soup recipe is a simple one-pot meal that tastes like you spent all day in the kitchen. Perfect comfort food for cold weather!
Course Soup
Cuisine American
Keyword Goulash Soup, Goulash Soup Recipe, How Do I Make Goulash Soup Recipe, How To Make Goulash Soup Recipe
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 551kcal
Author Kathleen


  • 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


  • 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.


Serving: 1/8 of the recipe | Calories: 551kcal | Carbohydrates: 30g | Protein: 41g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 1128mg | Potassium: 1359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6195IU | Vitamin C: 48.9mg | Calcium: 85mg | Iron: 6mg