Traditional Hungarian Goulash Soup Recipe

How to Make A Traditional Hungarian Goulash Soup Recipe:

Recipe Ingredients:

Here’s everything you’ll need to make this traditional Hungarian goulash soup recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Beef: You can use leaner cuts of beef for this goulash recipe, but I used a 3-pound chuck roast that I hand-trimmed and cut into approximately 1/2-inch to 3/4-inch pieces. I ended up with just under 2 1/2 pounds of chuck stew meat. Chuck roast is great for stews and soups because of the connective tissue that runs through it. When cooked slowly and consistently, that connective tissue breaks down, leaving behind tender, buttery beef. Beef labeled “stew beef” could actually be various cuts the butcher or market is trying to sell as remnants, some of which will be tough no matter how long they cook.
• Canola Oil: I used it because it’s what I have in my pantry. If you have lard or bacon grease, use it; it’s more traditional.
• Parsnips: Parsnips are creamy white and related to carrots and parsley. Although they resemble carrots, they don’t taste like them. They’re sweeter than carrots with a nutty, earthy flavor.
• Tomatoes: I used fresh, diced tomatoes because I had them on hand. Use petite-diced canned tomatoes if you don’t have good fresh tomatoes.
• Paprika: Buy good Hungarian paprika; it will make a difference in this goulash’s depth and flavor. Hungarian paprika comes from toasted peppers, then blended into different varieties. All Hungarian paprikas have a rich, sweet red pepper flavor; however, they all range in pungency and heat. Hungarian paprika also adds depth to my Farmhouse cabbage and bean soup with kielbasa and plenty of vegetables.
• Bay Leaves: I used fresh bay leaves in this goulash recipe. If you can find fresh, definitely use them instead of dried; the flavor and aroma are amazing.
• Water / Beef Broth / Beef Stock: This may or may not be true of all Hungarian cooks/chefs, but all the “authentic” Hungarian goulash recipes I looked at used water instead of beef broth or beef stock. I started with half water and half broth to build flavor depth while staying somewhat true to the traditional way goulash is made.
• Potatoes: I used Russets, but Yukon Gold or red potatoes work fine too. In fact, they’re better if you plan to freeze this goulash recipe, since they’re waxy rather than starchy. Starchy potatoes tend to fall apart after freezing and thawing.

Step-By-Step Instructions:

• Gather and prep all the ingredients.

1. Generously season the cubed chuck roast with salt and black pepper.

2. Heat 1 tablespoon of canola oil, lard, or bacon drippings in a large Dutch oven or other heavy soup pot over medium-high heat. Working in batches, brown the beef well on all sides. Add oil as needed, but don’t use too much or crowd the beef, or it will steam instead of brown. Transfer browned beef to a plate. Repeat until all the beef is browned.

3. Refresh oil as needed. Add the onions and celery. Reduce heat to medium and cook for 7 to 8 minutes or until softened.

4. Add the garlic, tomatoes, paprika, and bay leaves.

5. Give that a stir and cook briefly, 10 seconds or so, until the garlic is aromatic.

6. Add the beef back to the pot and stir to coat. Add the beef broth and water. Bring just to a boil, then reduce heat to low and simmer with the lid slightly ajar for 30 minutes.

7. Add the carrots and parsnips. Bring back to a simmer and cook 10 to 12 minutes.

8. Add the potatoes, bring back to a simmer, and cook 20 to 25 minutes, or until the potatoes, carrots, and parsnips are tender and a knife can easily pierce them.

9. Add the vinegar. Let the goulash soup “rest” for 15 minutes or so. Add chopped parsley or celery leaves. Season with additional salt and black pepper, if needed.

10. Garnish with a dollop of sour cream, more chopped parsley, and hot pepper sauce if desired.

Chef Tips and Tricks:

• Using too much oil to brown the beef, or crowding it, will cause it to steam rather than brown. You’ll end up with gray or tan beef instead of nicely browned beef. Start with a small amount of oil, and add more only if the beef begins to stick.
• I like to let soups and stews “rest” for 15 to 20 minutes before serving them. After cooking for so long, soups and stews are too hot to eat anyway, so a rest gives the flavors a chance to meld.
• Leftover goulash reheats beautifully, but if you want to get creative, thicken it with flour or cornstarch, put it in a baking dish, then top it with homemade or store-bought pastry for an amazing goulash pot pie! For a shortcut, use store-bought pie crust, just as I do in my cheesy Chicken Pot Pie.