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Beef Goulash Soup with Paprika

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 lbs (900 g) beef chuck or stewing beef, cut into 1 ½-inch cubes
  • 3 tablespoons vegetable oil or lard (traditional)
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons sweet Hungarian paprika
  • 1 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons tomato paste
  • 8 cups beef broth (or water)
  • 2 bay leaves
  • 1 teaspoon caraway seeds (optional but traditional)
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon black pepper
  • Vegetables:
  • 3 medium carrots, sliced
  • 2 medium potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 medium tomato, chopped (or ½ cup canned)
  • Garnishes (optional):
  • Fresh parsley, chopped
  • Sour cream for topping
  • Crusty bread for serving

Instructions
 

  • Sear the Beef: In a large Dutch oven, heat oil over medium-high. Add beef cubes in batches, searing until browned. Remove and set aside.
  • Cook Onions and Garlic: In the same pot, add onions. Cook until golden brown (about 8 minutes). Add garlic and cook for 1 minute.
  • Add Paprika and Tomato Paste: Stir in paprika and tomato paste, mixing well to coat onions. Quickly add a splash of broth to prevent paprika from burning.
  • Simmer the Base: Return beef to pot. Add broth, bay leaves, caraway seeds, salt, and pepper. Bring to a boil, then lower heat and simmer covered for 1 hour.
  • Add Vegetables: Add carrots, potatoes, celery, bell pepper, and tomato. Simmer for 30 more minutes until vegetables and beef are tender.
  • Finish and Adjust: Taste and adjust seasoning with more salt or paprika if needed. Remove bay leaves before serving.