Goulash Soup (Gulaschsuppe)

Diana Perry


This is a Winter favorite at our house. I serve with a nice crusty bread, and usually a salad. It could also be served with some spaetzle or egg noodles.


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


  • 1 lb
    chuck, rump or round beef, cut into 1" chunks
  • 4 Tbsp
  • 2 c
    onions, thinly sliced
  • 2 large
    sweet peppers, 1 green & 1 red
  • 6-1/4 c
    water -- divided
  • 2 Tbsp
    hungarian paprika
  • 1/4 tsp
    garlic powder
  • 3
    bouillon cubes
  • 3 Tbsp
  • 3 tsp
  • 3 oz
    tomto paste
  • 1/4 tsp
  • 1 Tbsp
    worcestershire sauce
  • 2-4 dash(es)
    tobasco sauce, to taste

How to Make Goulash Soup (Gulaschsuppe)


  1. Brown the beef in the butter over medium high heat; add the onions and peppers and saute until onions are golden.
  2. Stir in the tomato paste, 1-1/4 C of the water, paprika and garlic powder; simmer, covered, for 1 hours.
  3. Add 5 cups of the water and the bouillon cubes; stir well and then simmer another 30 minutes.
  4. Make a paste with the cornstarch and 3 tablespoons cold water and add that to the soup; bring to a boil, stirring constantly until thickened; add marjoram, Worcestershire and Tobasco sauce. Taste for salt. I don't add any more at this point, but you might want to.

Printable Recipe Card

About Goulash Soup (Gulaschsuppe)

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: German
Other Tags: For Kids, Healthy, Heirloom

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