← Back to Search Results
Hungarian Goulash Soup Recipe-952

Photo by:
Comments: 1


Full of warming flavors, this traditional soup makes a rich and satisfying meal.

Yield: 6–8 servings
Prep time: 15 Mins
Cooking time: 2 Hrs


  • ½ cup olive oil
  • 3 large onions, sliced
  • 1½ lb (680g) boneless beef chuck, cut into 1½ in (4cm) cubes
  • Salt and freshly ground pepper
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds
  • ½ tsp cayenne pepper
  • 4 whole cloves
  • 4 tbsp tomato paste
  • 1 quart (1 liter) beef or chicken stock
  • Sour cream, to serve


1. Heat 3 tbsp of the oil in a large saucepan over medium heat. Add the onions and cook about 12 minutes, or until tender and golden.

2. Meanwhile, heat the remaining oil in a large frying pan. In batches, add the beef and cook, turning occasionally, until browned. Transfer to a plate and season with salt.

3. Add the beef, paprika, caraway seeds, cayenne, and cloves to the onions, then stir in the tomato paste. Cook, stirring occasionally, for 2 minutes, until the mixture is very fragrant. Stir in the stock and bring to a boil. Reduce the heat to medium-low.

4. Simmer gently for 1½ hours, or until the meat is very tender. Season with salt and pepper. Serve, topping each portion with a dollop of sour cream.


Goulash Dumplings

To make this traditional accompaniment, mix 2 cups flour, 4 tsp baking powder, ½ tsp salt and enough water to form a smooth, elastic dough. Divide into 12 portions and, with floured hands, roll into balls. Place the dumplings in the soup for the last 25–30 minutes of cooking.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, 1/8 teaspoon added salt per serving and does not include Sour Cream Garnish.

405kcal (20%)
39mg (4%)
8mg (13%)
55mcg RAE (2%)
60mg (20%)
526mg (22%)
8g (42%)
31g (47%)
3mg (14%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • serafinadellarosa

    12.13.11 Flag comment

    Made this this morning. Excellent flavor right now but I"m sure will be even better tomorrow. I cut back on the Cayenne and put about 1/8 t. Onions took a long time and although tender I think if I'd let them go longer to develop more color it would have given more flavor. Delicious.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
west-coast-cooking West Coast Cooking
by Greg Atkinson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
martin-yans-china Martin Yan's China
by Martin Yan
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?