Paleo Hungarian Goulash Soup
Warm, comforting, and packed with bold flavors, Paleo Hungarian Goulash Soup is a nutrient-rich twist on the traditional classic. This hearty recipe features tender cubes of beef chuck roast simmered to perfection alongside a colorful medley of bell peppers, carrots, and onions, all infused with the smoky warmth of paprika and garlic. Made paleo-friendly by skipping grains and starches, this satisfying soup delivers robust depth using wholesome ingredients like olive oil, beef broth, and fresh parsley. Perfect for chilly nights, the soup is slow-simmered to achieve melt-in-your-mouth meat and a deeply flavorful broth. Serve it on its own or pair it with your favorite Paleo bread for an irresistibly cozy, gluten-free meal. Keywords: Paleo Hungarian Goulash Soup, beef soup, hearty paleo recipe, paprika stew, gluten-free soup recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 large, diced onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 3 large, sliced carrots
- 4 cloves, minced garlic
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 tablespoons paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 whole bay leaves
- 0.25 cup, chopped fresh parsley
Instructions
Cut the beef chuck roast into bite-sized cubes, trimming away any excess fat.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Sear the beef in batches to avoid overcrowding, browning on all sides. Remove and set aside.
In the same pot, add the diced onions and sauté until translucent, about 5 minutes.
Add the diced red and green bell peppers and sliced carrots to the pot. Sauté for another 5 minutes, stirring occasionally.
Stir in the minced garlic and continue to cook for 1 minute until fragrant.
Add the tomato paste to the vegetables, and cook for another 2 minutes, stirring frequently.
Return the beef to the pot, along with the beef broth, paprika, sea salt, black pepper, and bay leaves. Stir well to combine.
Bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours or until the beef is tender and the flavors are well melded.
Remove the bay leaves and taste the soup, adjusting seasoning if necessary.
Garnish each serving with fresh chopped parsley before serving.
Enjoy your hearty Paleo Hungarian Goulash Soup on its own or with a side of your favorite Paleo bread.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8983 mg | 391% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 45.2 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 5968 mg | 127% | |
*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.
