I’m sharing my take on Traditional German Goulash that hides a pantry secret most cooks never think to use.

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I call this The Best Authentic German Goulash Soup because it somehow hits a bold, deep flavor that kept me up thinking about it. I use beef chuck for that meaty, pull-apart bite and a good spoon of sweet paprika to push the color and warmth, and the broth ends up with a savory mystery that makes you want to taste again.

It’s rooted in Traditional German Goulash yet I always nudge it toward what you might find in newer Bavarian Goulash Recipes. I tweak it every fall, sometimes i forget the exact changes, but people always want seconds.

Ingredients

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Beef chuck: Rich in protein and iron, hearty base that makes the soup filling and meaty.
Sweet paprika: Gives warm sweet pepper flavor and deep red color, adds vitamin A.
Onions: Provide savory sweetness, fiber and some vitamin C, it’s unmissable in broth.
Potatoes: Starchy, filling carbs that thicken the broth and add comfort texture.
Garlic: Adds sharp aromatic bite, allicin offers small health boost and depth.
Red bell pepper: Bright sweet flavor, lots of vitamin C and fruity color.
Tomato paste: Concentrated tomato taste, gives umami, slight acidity and deeper color.
Vinegar: A splash brightens flavors, cuts richness and lifts the whole bowl.
Caraway seeds: Nutty, anise like aroma, helps digestion and gives authentic goulash taste.
Marjoram: Delicate herb note, floral oregano like lift that warms the soup.

Ingredient Quantities

1.5 lb (700 g) beef chuck or stewing beef

2 tbsp all purpose flour

2 large onions (about 300 g)

3 garlic cloves

2 tbsp vegetable oil or lard

2 tbsp sweet paprika (preferably Hungarian)

1 tsp hot paprika or cayenne pepper (optional)

2 tbsp tomato paste

6 cups (1.5 L) beef broth or stock

3 medium potatoes (about 500 g)

2 medium carrots

1 large red bell pepper

1 tbsp red wine vinegar or apple cider vinegar

2 bay leaves

1/2 tsp caraway seeds

1 tsp dried marjoram (or oregano)

1 tsp sugar (optional)

1.5-2 tsp salt and 1 tsp black pepper, approx

2 tbsp butter (optional)

small bunch fresh parsley, for garnish

crusty bread, to serve (optional)

How to Make this

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1. Prep everything: cut the beef into about 1 inch cubes and toss with the 2 tbsp all purpose flour and a pinch of the salt and the black pepper; peel and dice the 3 medium potatoes, slice the 2 medium carrots, dice the large red bell pepper, finely chop the 2 large onions and mince the 3 garlic cloves.

2. Heat 2 tbsp vegetable oil or lard in a heavy pot over medium high heat. Brown the beef in batches so it gets a good crust, about 3 to 4 minutes per side, then remove to a plate. Don’t crowd the pot or it will steam instead of brown.

3. Lower heat to medium, add 1 to 2 tbsp butter if using, then add the chopped onions. Cook the onions until soft and golden, about 8 to 10 minutes, stirring so they don’t burn. Add the garlic in the last minute and stir.

4. Take the pot off the heat for a few seconds and stir in 2 tbsp sweet paprika and the optional 1 tsp hot paprika or a pinch of cayenne, plus the 2 tbsp tomato paste. Stir well so the paprika doesn’t burn, you just want it to bloom and smell fragrant.

5. Pour in 1 tbsp red wine vinegar or apple cider vinegar and 1 cup or so of the 6 cups beef broth to deglaze the pot, scraping up the browned bits. Return the browned beef to the pot and add the remaining beef broth so the meat is covered.

6. Add 2 bay leaves, 1/2 tsp caraway seeds, 1 tsp dried marjoram, and the optional 1 tsp sugar. Bring to a gentle boil, then reduce to a low simmer, cover and cook for about 60 to 90 minutes until the beef is tender. Skim any excess fat if you want.

7. Add the potatoes, carrots and red bell pepper to the pot and simmer uncovered for another 20 to 30 minutes until the vegetables are tender. If the soup is too thin, mash a few potato pieces against the pot to thicken, or simmer a bit longer; if too thick, add a splash more broth.

8. Taste and adjust seasoning to a total of about
1.5 to 2 tsp salt and 1 tsp black pepper, add the optional 2 tbsp butter for shine and richness, then remove and discard the bay leaves.

9. Stir in a handful of chopped fresh parsley just before serving. Serve the gulaschsuppe hot with crusty bread on the side to mop up the delicious broth.

10. Tips and hacks: brown meat well for more flavor, bloom paprika off the heat so it won’t get bitter, use lard for a more authentic taste, and add a little vinegar at the end if it needs brightness. Enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven, about 6 to 7 quart
2. Sharp chef knife and paring knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon and heatproof spatula
7. Tongs or slotted spoon plus a plate or bowl for the browned beef
8. Potato masher or a fork and a ladle for serving

FAQ

Q: Can I use a different cut of beef? A: Yes, beef chuck is ideal because it's got fat and connective tissue that breaks down into tender, flavorful meat. You can use brisket, shin or other stewing cuts, but lean cuts like sirloin will get dry and tough unless you cook them very briefly. If you use a tougher cut expect to simmer 1.5 to 2 hours so it gets tender.

Q: How do I control the spiciness? A: Keep or skip the hot paprika or cayenne to suit your taste. Start with the small amount listed, taste after it's cooked, then add more if you want heat. Remember smoked paprika changes the flavor, so for an authentic taste stick to sweet Hungarian paprika plus the optional hot paprika.

Q: My soup is too thin, how do I thicken it? A: The flour dusted on the meat helps a lot. If it still seems thin, simmer uncovered to reduce, or mash a few potato pieces into the broth to thicken naturally. You can also stir a small cornstarch slurry or a bit of beurre manié (butter mixed with flour) in at the end, but add slowly so it doesn't get gloopy.

Q: Can I make this ahead or freeze it? A: Yes. It keeps 3 days in the fridge and freezes up to 3 months. Cool completely before freezing in airtight containers. Potatoes can get soft after freezing and reheating, so if you want better texture, cook potatoes separately and add them when reheating.

Q: Why is there vinegar in the recipe? A: The splash of red wine or apple cider vinegar brightens the stew and balances the richness and paprika sweetness. Add it at the end and taste, a little goes a long way so don't overdo it.

Q: Any tips for best flavor? A: Brown the meat well, don't crowd the pan, and sweat the onions until soft and slightly caramelized for depth. Use good quality beef stock and Hungarian sweet paprika for authentic flavor. Adjust salt at the end, it often needs a little more after reducing.

The Best Authentic German Goulash Soup Recipe Substitutions and Variations

Beef chuck: swap with pork shoulder or boneless short ribs, they stand up to long simmering the same way, or go vegetarian with meaty mushrooms like king oyster or portobello and add a splash of soy sauce for extra umami.
All purpose flour: use cornstarch or potato starch instead; use about half the volume of cornstarch vs flour, mix into cold water to make a slurry and add near the end so the soup stays glossy.
Sweet paprika: if you dont have Hungarian sweet use regular sweet paprika or smoked paprika for a smoky twist, reduce the amount a bit if the powder tastes strong and add a pinch of sugar if it needs balance.
Potatoes: swap for Yukon Gold or red potatoes for a creamier texture, or try sweet potatoes or parsnips for a sweeter, earthier flavor; sweet potatoes will cook slightly faster so add them later.

Pro Tips

1. Brown the meat in batches and pat it dry first so you get a real crust, not steam; don’t crowd the pot or you lose that browned flavor, and always deglaze with a splash of broth or vinegar to lift the fond off the bottom.

2. Add the sweet paprika and tomato paste off the heat so the paprika blooms and stays sweet, not bitter; stir them into a little fat first so the color and flavor open up, and if the paprika smells scorched, start that step over.

3. Toast the caraway seeds briefly in a dry pan to boost their aroma, and use the vinegar in two places: a splash when deglazing and a little at the end to brighten the whole pot, tasting as you go so it never gets sour.

4. Make this ahead if you can, it’s better the next day; chill, skim any hardened fat, reheat gently and finish with a knob of butter and chopped parsley for shine and freshness.