German Goulash Soup
Warm up with a bowl of hearty and flavorful German Goulash Soup, a comforting one-pot dish that combines rich, slow-simmered beef, tender potatoes, and vibrant vegetables in a deeply seasoned paprika-infused broth. This classic recipe is elevated with aromatic caraway seeds and a touch of tomato paste for depth, while freshly chopped parsley adds a burst of freshness. Perfect for chilly days, this soul-soothing soup is both satisfying and easy to prepare, making it an ideal choice for family dinners or meal prepping. Serve it with crusty bread to soak up every delicious drop, and enjoy a taste of traditional German cuisine right at home. Ready in just under two hours, this filling soup is a timeless favorite that’s worth the wait.
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Recipe Information
Ingredients
- 500 g Beef stew meat
- 2 medium Yellow onion
- 1 medium Red bell pepper
- 3 cloves Garlic
- 300 g Potatoes
- 2 tbsp Tomato paste
- 1 liter Beef broth
- 2 tsp Paprika powder
- 1 tsp Caraway seeds
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Cut the beef stew meat into bite-sized cubes if not already pre-cut.
Peel and finely dice the onions. Remove the seeds from the red bell pepper and dice into small pieces. Peel and mince the garlic. Peel the potatoes and cut them into 1-inch cubes.
Heat the vegetable oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the diced onions. Sauté until softened and translucent, about 5 minutes.
Add the garlic and red bell pepper to the pot, cooking for another 2 minutes until fragrant.
Stir in the tomato paste, paprika powder, and caraway seeds, cooking for 1 minute to release the flavors.
Pour in the beef broth and bring to a simmer. Return the browned beef to the pot, cover, and let it simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the cubed potatoes. Season with salt and black pepper. Simmer uncovered for another 20-25 minutes, or until the potatoes are tender and the soup has thickened slightly.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley. Enjoy with crusty bread or rolls for a satisfying meal.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 6565 mg | 285% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 21.8 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4901 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
