German Goulash Soup Recipe: Authentic Gulaschsuppe

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By: Gerhild Fulson / Author, Blogger, German Oma!

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This heavenly beef goulash soup is an oven-baked adaptation of traditional Hungarian goulash soup. It's been a popular dish in German households and restaurants for almost a century.

Slow cooking the soup in the oven allows the flavors to meld, resulting in deliciously complex flavors with a hint of heat. Even though it does take a long time to cook, the prep time is fairly quick and well worth the time and effort. Plus, it tastes even better the next day!

German goulash soup recipe, made in the oven or stove top

This hearty beef stew with tender chunks of beef, veggies, potatoes, and lots of paprika is German comfort food at its best!

It is true that goulash originated in Hungary as a stew, but overtime it made its way into German cuisine where it was adapted to suit local tastes and ingredients.

Not only is it a very popular dish in northern states such as Lower Saxony where it is especially enjoyed during the cold winter months, but it is also a beloved dish throughout all of Germany and has become an important part of German culture.

Did you know?

Mitternachtssuppe

Gulaschsuppe is also known as Mitternachtssuppe (midnight soup) because it is often served during late-night celebrations such as New Year's Eve, weddings, and other social events that extend past midnight.

It's the perfect party food because it can easily be made in abundant quantities to feed large crowds. This is also why this warming and comforting dish is so popular at Christmas markets and other festivals, as well as a street food.

Types of goulash

There are a few types of goulash. Not only are there traditional goulash recipes of the German and Hungarian varieties, but there's an American version as well that dates back to the early 1900s.

American Goulash has ground beef, onion, garlic, bell peppers, elbow macaroni noodles, diced tomatoes, tomato sauce (or tomato purée), tomato paste, beef broth, Worcestershire sauce, paprika, and Italian seasoning. This dish is also known as American Chop Suey.

While it does differ from its Hungarian and German counterparts, all three dishes share one thing in common: a one-pot meal that brings people together.

How to make this authentic German goulash soup recipe

This beef goulash soup is slow cooked in the oven for two hours resulting in amazingly delicious comfort food … so get your oven preheated to 350°F (180°C) and let's get started!

(By the way, this is just a quick overview of the recipe. For more detailed instructions, as well as ideas for substitutions and variations, please see the recipe card below.)

Start by cutting a chuck roast (or other favorite beef stew meat) into 1-inch cubes, then season the cubes with salt and pepper.

cutting beef for goulash soup

Melt some clarified butter in a large Dutch oven and sauté 2 diced onions over medium-high heat. Add the beef cubes and sauté for another 2 minutes until the beef is nicely browned.

adding beef to the onions for the goulash soup

Stir in 1 crushed garlic clove along with 2 diced bell peppers (preferably 1 yellow pepper and 1 red pepper) and some diced tomatoes and cook for a few more minutes. 

Season with salt, pepper, sweet Hungarian paprika, and 1 or 2 bay leaves. Stir in some beef broth, making sure to scrape up the bottom of the pan, and bring the pot to a simmer.

peppers added to goulash soup and then into the oven

Cover the Dutch oven with a lid, and place it in the preheated oven for one and a half hours.

Remove the pot from the oven, stir gently, and adjust seasonings if needed.

Goulash soup taken out of the oven and ready to have potatoes added

Add the peeled and cubed potatoes into the soup and stir in gently. If the soup appears too thick, you can add a bit more hot broth.

Cover once more and return it to the oven for another half hour.

Potatoes have been added to the soup and then put into the oven again

After the half hour, check that the beef is tender enough that it falls apart. If it isn't, and the potatoes are not fully cooked through, return the pot to the oven for a bit longer.

Once the potatoes are done and the beef is tender, remove from the oven. If you wish to make the soup a bit thicker, you can thicken it by stirring in some instant mashed potato flakes or a cornstarch slurry.

Serve, garnished with freshly chopped parsley.

Bowl of goulash soup garnished with parsley

How to serve this delicious hearty beef stew

An authentic German goulash soup recipe is typically served with one or more of the following:

  • with crusty German bread or rolls
  • in hollowed-out loaves of bread
  • with a dollop of sour cream or crème fraîche
  • with pickles or a side salad
  • garnished with fresh parsley and/or a pinch of sweet or hot paprika powder
  • with beer, wine, or sparkling water

Storage Tips

Store leftover beef goulash soup in an airtight container in the fridge. You can also freeze any leftovers, but potatoes can lose some of their flavor and get a little mushy when frozen, so it's best not to freeze the goulash for over 3 months.

When you're ready to enjoy this authentic German goulash soup recipe, simply thaw the soup in the fridge before reheating on the stovetop or oven.

For more traditional recipes from Lower Saxony, check out the links below.

Now, time to make some delicious beef goulash soup!

German goulash soup recipe, made in the oven or stove top

German Goulash Soup Recipe: Authentic Gulaschsuppe

Gulaschsuppe, an oven-baked adaptation of Hungarian cuisine, has been popularized in German households and restaurants for almost a century.

Slow cooking the delicious mix of tender beef, veggies, potatoes, and rich broth in the oven allows the flavors to meld, resulting in deep, savory flavors with a hint of heat. It makes for such a comforting meal that is perfect for cooler weather. Plus it tastes even better the next day!

Prep Time

15 minutes

Cook Time

2 hours 30 minutes

Total Time

2 hours 45 minutes

Servings:

Makes 6 servings

Ingredients:

  • 2½ lb (1.1 kg) chuck, rump, or round beef, cut into 1-inch cubes
  • 1 tsp (6 g) salt, divided
  • 1 tsp (2.3 g) freshly ground black pepper, divided
  • 3 tbsp (42 g) clarified butter or (45 ml) olive oil
  • 2 onions, coarsely diced
  • 1 garlic clove, crushed
  • 2 bell peppers, diced (preferably 1 red and 1 yellow)
  • 1 cup (240 g) diced tomatoes, canned or fresh
  • 2 tbsp (12 g) sweet Hungarian paprika
  • 1 bay leaf
  • 4 cups (960 ml) beef broth
  • 1½ lb (681 g) potatoes, peeled and cubed
  • chopped fresh parsley, to garnish

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Season the beef cubes with ½ teaspoon (3 grams) salt and ½ teaspoon (1.2 grams) pepper.
  3. Melt the butter in a large oven-proof Dutch oven over medium-high heat. Add the onions and sauté for several minutes until transparent.
  4. Add the beef and continue sautéing, stirring until the beef is lightly browned. This will take about 2 minutes.
  5. Add the garlic, peppers, and tomatoes and stir gently for another 3 minutes. Stir in the remaining salt and pepper, sweet paprika, bay leaf, and broth, scraping up all the browned bits stuck on the bottom of the pan. Bring to a simmer.
  6. Cover and place in the oven for 1½ hours.
  7. Remove from the oven. Check if additional salt, pepper, and paprika are needed. Then gently stir in the potatoes. Cover and return to the oven for another 30 minutes.
  8. Check to see if the beef is tender enough it falls apart, and the potatoes are cooked. If not, return to the oven for another 10 to 15 minutes.
  9. Garnish with parsley to serve.

Notes/Hints:

  • Be sure to cover the peeled and cubed potatoes in water to keep them from turning black (drain them before adding them to the pot). Or wait till just before they need to go in the oven to prepare them.
  • You can use a mix of beef and pork.
  • Add 1 teaspoon (2 grams) caraway seeds, if desired.
  • Adding 2 sliced carrots and/or a bit of hot Hungarian paprika along with the potatoes is also delicious.
  • Try adding ½ cup dry red wine along with the broth and seasonings.For more of a rich flavor, use beef stock instead of broth.
  • To cook the goulash soup on the stovetop, bring to a boil and then reduce the heat so that it is barely simmering. Simmer for 1½ hours, stirring occasionally to make sure the soup isn’t sticking to the bottom of the pot. Add the potatoes and cook for another 30 minutes.
  • To use the slow cooker, follow the steps for seasoning the beef, sautéing the onions, and browning the beef. Then add all the ingredients to the slow cooker, except the parsley, and set it to LOW for 6 to 8 hours.
  • Instead of this authentic German goulash soup recipe, you can make a traditional German beef goulash stew served over egg noodles or with German potato dumplings.

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A bowl of German goulash soup, made in the oven or stove top

German Goulash Soup Recipe: Authentic Gulaschsuppe

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German Goulash Soup Recipe: Authentic Gulaschsuppe
German goulash soup recipe: Authentic Gulaschsuppe with tender beef and rich flavors. This hearty, adapted Hungarian dish offers comforting warmth in every spoonful.

Ingredients: beef roast, salt, pepper, butter, onions, bell peppers, tomatoes, paprika, bay leaf, beef broth, potatoes,

For the full recipe, scroll up ...

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