This goulash soup, known in Hungary as gulyásleves, is the ultimate comfort food for cold days. Tender chunks of beef simmer slowly in a paprika-rich broth with potatoes and tomatoes until everything melts together into pure winter warmth. It's the kind of soup that makes you feel taken care of.
Despite what many Americans think, authentic Hungarian goulash is actually a soup, not a stew. This version stays true to tradition with a brothy consistency that's perfect for dipping crusty bread. The paprika gives it that distinctive rust-red color and complex, slightly sweet flavor that defines Hungarian cuisine.
The Heart of Hungarian Cooking: Paprika
Paprika isn't just a seasoning in Hungarian cooking - it's the foundation. Hungarian sweet paprika (édes paprika) has a depth of flavor that generic supermarket paprika simply can't match. It should smell sweet, slightly smoky, and vibrant.
If your paprika has been sitting in your spice drawer for more than a year, it's time to replace it. Old paprika tastes dusty and flat, and no amount will give you the flavor fresh paprika provides. Look for Hungarian paprika in specialty stores or order online for the best quality.
For those who like heat, add a small amount of hot Hungarian paprika (erős paprika) along with the sweet. Start with 1/4 teaspoon and adjust to taste - it can be quite fiery.
Choosing the Right Beef
The cut of beef matters enormously in goulash soup. You need a cut with enough fat and connective tissue to become meltingly tender during the long simmer:
- Chuck steak/roast: The classic choice, with excellent marbling
- Beef shin: Full of collagen that creates a rich, silky broth
- Brisket: Becomes incredibly tender when braised
- Short ribs: Bone-in for extra flavor
Avoid lean cuts like sirloin or round - they become tough and dry no matter how long you cook them. The fat in fattier cuts bastes the meat as it cooks, keeping it juicy and flavorful.
The Browning Step: Don't Skip It
Browning the beef before simmering is essential for deep, complex flavor. This Maillard reaction creates hundreds of flavor compounds that you simply can't achieve any other way. Here's how to do it right:
- Dry the beef: Pat cubes with paper towels - wet meat steams instead of browns
- Don't crowd: Work in batches with space between pieces
- High heat: The pan should be very hot before adding meat
- Don't move it: Let each side brown fully before turning (2-3 minutes per side)
Building Layers of Flavor
After browning the beef, the vegetables cook in the same pan, picking up all those caramelized bits (called fond) stuck to the bottom. The onions become sweet and soft, the carrots add earthy depth, and the garlic brings its aromatic magic.
Adding the paprika at this stage - just 30 seconds of cooking with the vegetables - blooms its flavor without letting it burn. Paprika burns easily and becomes bitter, so timing is crucial.
The Long Simmer
Patience is the secret ingredient in goulash soup. The beef needs a full hour of gentle simmering before it becomes truly tender. Rushing this step gives you tough, chewy meat instead of the fork-tender chunks you're after.
Keep the heat low - you want small bubbles occasionally breaking the surface, not a rolling boil. Cover the pot to prevent too much liquid from evaporating, and check occasionally to ensure there's enough broth.
The Potato Addition
Potatoes go in after the beef has tenderized, cooking for another 30 minutes until they're soft and starting to break down at the edges. This partial breakdown helps thicken the broth naturally while leaving plenty of identifiable potato pieces.
Use waxy potatoes like Yukon Gold if you prefer them to hold their shape, or starchy potatoes like Russets if you like them to fall apart and thicken the soup more.
Traditional Accompaniments
In Hungary, goulash soup is often served with traditional accompaniments:
- Csipetke: Small pinched egg noodles dropped directly into the simmering soup
- Fresh bread: Crusty white bread or Hungarian pogácsa (savory scones)
- Sour cream: A dollop is essential - it adds richness and balances the paprika
- Fresh chives: For color and a mild onion flavor
- Pickled vegetables: The acidity cuts through the richness
Make It Even Better: The Next-Day Advantage
Goulash soup is one of those magical dishes that tastes even better the next day. As it sits, the flavors continue to meld and deepen. Make it a day ahead for company, or cook on Sunday for weeknight meals.
The soup keeps beautifully for 4-5 days in the refrigerator. It also freezes well for up to 3 months - freeze in portions for easy weeknight dinners.
Goulash Soup
Hearty Hungarian beef soup with paprika, potatoes, and tomatoes - comfort food at its finest.
Nutrition per serving
Ingredients
Instructions
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Brown the beef. Pat beef cubes dry with paper towels and season with salt and pepper. Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Brown beef in batches for 2-3 minutes per side until deeply colored. Don't crowd the pan - work in 2-3 batches. Transfer browned beef to a bowl.
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Cook the vegetables. Reduce heat to medium. Add onion and carrot to the pan. Cook, stirring occasionally, for 5 minutes until onion has softened and is starting to turn golden. Add garlic and paprika. Cook, stirring constantly, for 30 seconds until fragrant - don't let the paprika burn.
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Simmer the soup. Add beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pan. Return the beef and any accumulated juices to the pot. Add bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until beef is nearly tender.
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Add potatoes. Add cubed potatoes to the soup. Cook, partially covered, for 30 minutes or until potatoes are tender and soup has thickened slightly. Remove bay leaf.
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Season and serve. Taste and adjust seasoning with salt and pepper. Ladle into warm bowls. Top each serving with a generous dollop of sour cream and a sprinkle of fresh chives. Serve with crusty bread.
Recipe Notes
- Storage: Refrigerate for up to 4-5 days. The soup tastes even better the next day as flavors develop.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator and reheat gently.
- Slow cooker: Brown beef first, then cook on low for 8 hours. Add potatoes in the last 2 hours.
- Add heat: Include 1/4-1/2 teaspoon hot paprika or cayenne pepper for spicier goulash.
Frequently Asked Questions
What is the difference between goulash and goulash soup?
Traditional Hungarian goulash (gulyás) is actually a soup, not a stew. What Americans call goulash is often a thicker, stew-like dish. Authentic gulyásleves (goulash soup) has a thinner broth with tender beef, paprika, and vegetables - closer to what this recipe makes.
What kind of paprika should I use for goulash soup?
Hungarian sweet paprika (édes paprika) is traditional and gives the best flavor. It should smell sweet and slightly smoky. Avoid old, stale paprika - it loses its flavor quickly. For heat, add a small amount of hot Hungarian paprika (erős paprika) alongside the sweet.
What is the best cut of beef for goulash soup?
Chuck steak (also called chuck roast) is ideal because it has enough fat and connective tissue to become tender and flavorful during long simmering. Avoid lean cuts like sirloin - they become tough and dry. Other good options are beef shin, brisket, or short ribs.
Can goulash soup be made ahead?
Goulash soup actually tastes better the next day as the flavors meld and develop. Make it a day ahead and refrigerate. It keeps well for 4-5 days refrigerated or up to 3 months frozen. Reheat gently on the stovetop, adding a little water if it has thickened.
What do you serve with goulash soup?
Traditional accompaniments include crusty bread for dipping, csipetke (pinched egg noodles), or fresh egg noodles. A dollop of sour cream is essential. Some serve it with pickled vegetables or a simple cucumber salad on the side.