Traditional Hungarian Goulash Soup Recipe

Buttery tender pieces of beef, earthy root vegetables and a rich paprika-seasoned broth come together in this traditional Hungarian goulash recipe for the ultimate warm and comforting meal! Perfect with crusty bread, noodles or these easy pumpkin muffins!

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, along with how to prep. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Beef: Although you can use leaner cuts of beef for this goulash recipe, I used a 3-pound chuck roast that I hand-trimmed and cut into approximately 1/2-inch to 3/4-inch pieces. I had just under 2 1/2 pounds of chuck stew meat when I was finished. 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 a buttery tender piece of beef. Beef labeled “stew beef” could actually be various cuts of beef that the butcher or market is trying to sell the remnants of–some of which will be tough no matter how long it is cooked.

• Canola Oil: I used it because it’s what I have in my pantry. If you have lard or bacon grease, by all means, use it as that is more traditional.
• Parsnips: Parsnips are a creamy white color and are 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 that’s what I had on hand. Use petite diced canned tomatoes if you don’t have good fresh tomatoes.
• Paprika: Here’s where you want to purchase good Hungarian paprika because it will make a difference in the depth and flavor of this goulash recipe. Hungarian paprika is made from peppers that are toasted and then blended to create different varieties. All Hungarian paprikas have a rich, sweet red pepper flavor however they all range in pungency and heat.
• Bay Leaves: I used fresh bay leaves in this goulash recipe. If you can find fresh, definitely use it 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 went with half water and half broth to get the flavor depth started but to stay somewhat true to the traditional way goulash is made.
• Potatoes: I used Russets, but Yukon Gold or red potatoes also work fine. In fact, they’d be better to use if you plan to freeze this goulash recipe.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Generously season the cubed chuck roast with salt and black pepper.
• 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. Transfer the browned beef to a plate and repeat until all the beef is browned.

• Refresh the oil with another tablespoon or two. Add the onions and celery. Reduce heat to medium and cook for 7 to 8 minutes or until softened.

• Add the garlic, tomatoes, paprika and bay leaves. Give that a stir and cook briefly, 10 seconds or so, until the garlic is aromatic.

• 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.

• Add the carrots and parsnips. Bring back to a simmer and cook for 10 to 12 minutes.
• Add the potatoes, bring the pot back to a simmer and cook for 20 to 25 minutes or until the potatoes, carrots and parsnips are tender and the potatoes can be easily pierced with a knife.

• Add the vinegar.
• Let the goulash soup “rest” for 15 minutes or so. Add chopped parsley or celery leaves. Season with salt and black pepper to taste if needed.
• MAKE AHEAD: Cool the goulash down completely, refrigerate and reheat on the stovetop when ready to serve.

• Garnish with a dollop of sour cream, more chopped parsley and Hungarian hot pepper paste if desired.

Let’s eat!! Traditional Hungarian Goulash Soup!

Chef Tips and Tricks:

• Using too much oil to brown the beef or crowding the beef 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 only add more oil if the beef begins to stick.
• I like to let soups and stews “rest” for 15 to 20 minutes before serving them. Soups and stews, after cooking for so long, are too hot to eat anyway and this gives the flavors a chance to meld.
• Leftover goulash reheats beautifully but if you want to get creative with the leftovers, thicken the goulash with flour or cornstarch, place it in a baking dish then top it with homemade or purchased pastry for an amazing goulash pot pie!!

Frequently Asked Questions:

Serve with:

• Roasted Cabbage Steaks with Mustard Vinaigrette
• Roasted Red Cabbage Steaks with Balsamic Vinaigrette and Goat Cheese
• Quick Pickled Beets with Dill
• Creamy Cucumber Salad with Yogurt
• Radish Greens Salad with Hot Bacon Dressing
• Roasted Hasselback Beets with Dill Dressing

Get all my soup and stew recipes at: Soup and Stew Recipes – From A Chef’s Kitchen

More great beef stew recipes you’ll love!

• Pressure Cooker Indian Curry Beef Stew
• Feijoada (Brazilian Beef Stew)
• Moroccan Beef Stew
• Short Ribs Bourguignon

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