My Mother's Authentic German Goulash Soup Recipe (2024)

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My mom used to make this authentic German Goulash Soup Recipe in Winter when things cooled off. Her savory soup is perfect with a slice of rye bread and butter. It’s not as thick and hearty as regular Goulash…. but it warms you to your bones.

Of course, Mom used the “pinch of this”, “palm full of that” method of measuring ingredients. I’ve translated to Teaspoons and Tablespoons as well as possible, but the best way to check is to taste as you go along. I also sometimes add more meat or carrots or potatoes, depending on what is in the refrigerator.

Also, most beef stocks taste a little bland, I find that adding one or two tsp of Bouillon increases the richness of the soup.

Go ahead and double and triple the recipe.

My Mother's Authentic German Goulash Soup Recipe (1)

Authentic German Goulash Soup Recipe

Goulasch Suppe

My Mother's Authentic German Goulash Soup Recipe (2)

Authentic German Goulash Soup Recipe

This soup makes a delicious Dinner for 4-5 people when served with Rye Bread and Butter.

5 from 1 vote

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Total Time 2 hours hrs

Servings 4 -5 servings

Ingredients

  • 2 Tbl Butter
  • 1 chopped Onion
  • 1 1/2 Tbl Ground Paprika
  • 1 teaspoon each -Salt and pepper
  • 2 Tbl Tomato Paste
  • 1 large Carrot- sliced diced if it is very thick
  • 1 1/2 lb. Beef- cubed to 1 inch pieces I often cut down a London Broil
  • 1 clove Garlic- chopped
  • 3/4 tsp. Caraway Seeds
  • ½ tsp. Marjoram
  • 3 large Potatoes
  • 5 cups Beef Stock
  • 1-2 tsp Beef Bouillon I prefer the Better than Bouillon brand

Instructions

  • In a large Soup Pot, melt the butter.

  • Add the chopped onion and fry on medium heat, until it is translucent… soft. Then take the pan off of the heat.

  • Stir the Paprika, Salt and pepper, tomato paste and a tablespoon of water into the onions. It will look a bit like a lumpy red paste.

  • Add the Beef cubes, carrot pieces, garlic, marjoram and caraway seeds to the paprika mixture. Stir it up well.

  • Put the pot back on the heat, and heat it up while stirring. When it’s hot, cover, and let simmer over LOW heat for 1 ¼ hours, stirring occasionally. Check to make sure it doesn’t burn… if it gets to dry looking, add a bit of water.

  • After 1 ¼ hours-

  • Peel and cube the potatoes, add to the meat, stir, and then add the beef stock.

  • Simmer, partially covered for 30 more minutes.

  • Taste to see that it’s seasoned right… and adjust to your taste.

  • EAT....( I like to mush up my soup with a fork before eating....)

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My Mother's Authentic German Goulash Soup Recipe (3)Easy German Cookbook: 80 Classic Recipes Made SimpleMy Mother's Authentic German Goulash Soup Recipe (4)

My Mother's Authentic German Goulash Soup Recipe (5)

I like to Mush Up my Veggies

Keep in mind, this is a fairly “brothy” soup, not a thick stew. However, I like to mush up my potatoes and carrots so it looks thicker in my bowl (I got in the habit as a child, mushing the veggies make them look less like veggies, and therefore, I didn’t mind eating them!)

My Mother's Authentic German Goulash Soup Recipe (6)Lodge Red Enamel 6-quart Cast Iron Dutch OvenMy Mother's Authentic German Goulash Soup Recipe (7)

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My Mother's Authentic German Goulash Soup Recipe (8)

  1. That looks more like a stew to me but sounds very good and looks good no in Heidelberg we don’t add Vegetables to Goulash Soup

    Reply

  2. You should take part in a contest for one of the best blogs on the web. I will recommend this site!

    Reply

  3. Great post.

    Reply

  4. Do you cook the meat prior to adding it?

    Reply

    1. No… I know it seems counter intuitive, but the meat braises in the spices and gets loaded with flavor that way.

      Reply

    2. My grandparents were from Karlsruhe and our Goulash does not have vegetables either, except for onion that disappears in the cooking, and some tomato paste.

      Reply

        1. I made your recipe for Gulaschsuppe today, I have tried numerous one before, I think the small amount of caraway is the right touch/flavor, I loved your soup, yes, I did put the carrot in, I shredded it, by time the soup was done the carrot was hardly noticeable. I like the recipe and I will make it again. I’ve tried different Gulaschsuppen either with added Oregano, or some add heavy cream or even a chopped green pepper, I usually try different recipes and pick the one that tastes good to me

          Reply

          1. I find there are many different recipes for Goulaschsuppe… I’ve even seen it as sort of a smooth cream soup! I’m glad you liked it

      1. Spaetzle is an excellent addition too, as an option to potato. Everyone’s family recipe is the correct one! ❤️

        Reply

  5. I tried this and it tastes like regular beef stew. sorry. I would LOVE to find the recipe for a German goulash that I had when I was in Schweinfurt Germany years ago. There was a restaurant down by the river in Schweinfurt that served the best goulash soup I ever had. I don’t remember it having any meat, carrots or potato. I would love to find that recipe.

    Reply

    1. No meat, carrot or potato? What was in it?

      This is how we always made it in our house… maybe different regions make it differently, like potato salad. Sometimes I add more Paprika to give it more heat.

      Reply

  6. yummie

    Reply

  7. The Wienerwald restaurant has/had the best goulash soup! No vegetables can be seen, but perhaps they are broken down into the broth. It is more like meat in a gravy type of consistency. YUM! I don’t know if this restaurant still exists, but the last time I ate there was in the 1980’s. I’ve been searching for this as a copy-cat recipe for over 30 years.

    Reply

    1. I’m beginning to think that Goulash Soup is like Potato Salad… different versions for different chefs/regions.

      If I come across the Wienerwald recipe I’ll pass it along

      Reply

    2. I loved the goulash soup at Weinerwald. We ate ate the one in Berlin. I hope they are still in business..

      Reply

  8. Poor Ray Fincham, no Meat,no Carrots, no Potatoes, no Flavor.. I had the worst “Goulash Soup” in Dinkelsbühl in 1956. Apparently the Restaurant Owner thought in order to be Authentic it had to burn the roof of your Mouth, it was Terrible. In our Home we use sweet Paprika straight from Szeged ,Hungary ( you can get the small can at World Market) It helps to have a Brother in Law from there. Onions,Meat and Vegetables are what give the Soup the Flavor.

    Reply

  9. Hello everybody.
    My Mom never added vegetables to her Goulash soup. What she did add was 2 Tbl. of red wine vinegar, and 2 Tbl. of worshestershire sauce. When everything was simmering, she added 2 whole Basil leafs, which on the end of cooking the soup, you discard the Basil leafs. I ate Goulash soup cooked like that, also in Restaurants. You all have a good day and be healthy. Gigi.

    Reply

  10. Do you add water to the beef bouillon when cooking for 1-1/4 hours? It seems like it would need some liquid to cook that long and the directions didn’t specify.

    Reply

    1. Keep an eye on it. It’s on low heat… if it looks dry, add some water.

      Reply

    2. The recipe calls for 5 cups of beef stock. That should do nicely 🙂

      Reply

  11. I have been looking for Oxtail soup . Anyone has a recipe for it?

    Reply

  12. Everywhere we went in Germany, the diners had this soup and it was always Fabulous!! I’ve been looking for a recipe that tastes like what I remember!! I haven’t made this one yet, but I’ll try it.

    Reply

    1. Everyone makes it a little bit differently. This happens to be my favorite version. Give it a try!

      Reply

  13. Goulash soup (Hungarian: gulyásleves) is a soup that originated in Hungary. It is part of the traditional Hungarian cuisine and is made from pieces of meat, mostly beef or pork, onions, garlic, caraway seeds, tomato paste and paprika powder, which gives the soup its typical deep red color. The Hungarian word gulya actually means herd of cattle, derived from gulyás – the cattle herder.

    Reply

  14. Delicious! As do many others, I have that childhood perfect goulash taste in my head that just never can be quite satisfied. This was pretty close! I just made this today. My determination was to make it exactly like your recipe. My paprika bottle only had 1 teaspoon of paprika in it. Thank goodness, it is plenty for our tastes. Another confession: my mother did not like to open cans of tomato paste for just a spoonful. No tubes here like in Germany. She was apt to give her recipes just a good squirt or two of ketchup instead haha. I had no tomato paste on hand, so did that as well! Tastes great! I think our German Mamas, especially if they ended up in more remote regions of the US, as mine did, learned to do with what they could find.
    And I added a bay leaf. I could not help myself…

    Reply

    1. Hahahaha.
      Whenever I open a can of tomato paste, I use what I need for the recipe, then dollop the rest of it by the tablespoon on a piece of plastic wrap. It goes on a plate and into the freezer until frozen. THen I can store the blobs in a container. That way you always have some in the freezer!
      (but honestly, I prefer the squeeze tube!)

      Reply

  15. If you want to speed up this process – you can use sirloin or top or bottom round steak instead of a roast. Cube and brown the beef. Set aside. Cook the onions AND the carrots in butter. Add the tomato paste and all the spices, and a splash of red wine! and the garlic. Cook for just a few minutes until flavors are blended. Then add the stock and potatoes and beef, bring to a simmer and cook 30 minutes until the potatoes are tender. And I like to add a bay leaf too.
    I really like the use of tomato paste and marjoram in this recipe!

    Reply

    1. thanks for the tips. Sometimes I’m in a bigger hurry (well, often I’m in a hurry)

      Reply

  16. My Mother's Authentic German Goulash Soup Recipe (9)
    Last weekend I made this and it was wonderful. It had great flavor and my family even the picky one loved it. Definitely will be making it again

    Reply

    1. Oh! I’m so happy you like it!

      Reply

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My Mother's Authentic German Goulash Soup Recipe (2024)

FAQs

What is German goulash made of? ›

This German Goulash is what the Swabians in Germany call “Hungarian Goulash”. Ha! A juicy and tender beef stew made with paprika, peppers, and a red wine sauce. Originally goulash (gulyás) is from Hungary but over the centuries this traditional stew obviously traveled into different cuisines, including German cuisine.

What is the difference between goulash and goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

What was goulash made of originally? ›

The origins of goulash have been traced to the 9th century, to stews eaten by Magyar shepherds. Before setting out with their flocks, they prepared a portable stock of food by slowly cooking cut-up meats with onions and other flavourings until the liquids had been absorbed.

What country has the best goulash? ›

Hungary's most famous food, the goulash, is a crimson-hued beef soup laced with vegetables and imparting the sweet-sharp flavor of fresh paprika. The dish is named after the herdsmen in eastern Hungary — the gulyás — who prepared this hearty soup in large cast-iron kettles.

What is the difference between American and European goulash? ›

American goulash is a one-pot dish of ground beef, pasta (often elbow macaroni), tomatoes and cheese. Sometimes it includes paprika, like its Hungarian counterpart. Since American goulash calls for ground beef, it cooks much faster than Hungarian goulash which relies on low-and-slow cooking to render the beef tender.

What is goulash called in America? ›

American goulash, sometimes called slumgullion, American Chop Suey, or even Beef-a-Roni, is an American comfort-food dish popular in the Midwest and South.

Is goulash Italian or German? ›

Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds.

What do you eat with goulash? ›

The best side dishes to serve with American Goulash are crispy green beans, country gravy, mashed sweet potatoes, butternut squash, watermelon cucumber salad, caramelized carrots, Tabasco sauce, corn salsa, grilled asparagus, cornbread, roasted Brussels sprouts, cucumber salad, garlic bread, biscuits, and macaroni ...

How do you thicken goulash? ›

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

How do you unlock goulash? ›

The recipe for Goulash is obtainable by completing the World Quest Ah, Fresh Meat! Goulash reduces the rate of Sheer Cold accumulation.

What is goulash in English? ›

: a stew made with meat (such as beef), assorted vegetables, and paprika. 2. : a round in bridge played with hands produced by a redistribution of previously dealt cards. 3. : a mixture of heterogeneous elements : jumble.

What is another name for goulash? ›

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

How do you fix bland goulash? ›

weird one but you could stir in a soup mix (powdered) like oxtail soup and it can make it work .. My goulash recipe also has chunks of potatoe and red pepper in it. Add stir through a pot of soured cream at the end. Great with garlic foccacia or ciabatte too!

What is the difference between Austrian and Hungarian goulash? ›

In Austra it is a dish with big pieces of beef in a thick and for long hours cooked sauce of onions and peppers (mostly called 'Gulasch' in Austria), in Hungary, “Gulyas” is a soup of similar taste but contains much less beef than the Austrian variety.

Can I freeze goulash? ›

Yes! This One Pot American Goulash recipe is very freezer-friendly. Just make sure to cool the goulash completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing goulash for three months maximum.

What exactly is goulash? ›

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

What is traditional German food? ›

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

What is the German word for goulash? ›

Translations
  1. Translations. EN. goulash {noun} volume_up. gastronomy. Gulasch {m} goulash.
  2. goulash soup {noun} volume_up. gastronomy. Gulaschsuppe {f} goulash soup.
  3. veal goulash {noun} volume_up. gastronomy. Kalbsgulasch {n} goulash.

What is Austrian goulash made of? ›

Austrian goulash is traditionally made with beef. Tomato paste and sweet ground paprika are then added for better color. The typical taste of the dish is completed by goulash seasoning, which consists of dried marjoram, crushed caraway, and grated lemon zest.

References

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