Name: German Goulash Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: German
Ingredients: 3 pounds beef chuck (cut into 1-inch cubes); 2 teaspoons salt (divided); ¾ teaspoon black pepper (divided); ¼ cup olive oil; 2 cups onions (chopped); 2-3 cloves garlic (finely chopped); 1 tablespoon sweet paprika; 1 tablespoon all-purpose flour; 1 ½ cups red wine; 4 cups beef broth; ¼ cup tomato paste; 1 teaspoon dried caraway seeds; 2 teaspoons ground marjoram; ½ teaspoon dried thyme; 2 bay leaves; 3 tablespoons parsley (chopped); 2 medium carrots (peeled and cut into 1/2 inch pieces); Sour cream for serving

Description

A hearty and delicious German Goulash Soup, perfect for chilly days, packed with tender beef and aromatic spices.

Ingredients

3 pounds beef chuck (cut into 1-inch cubes)
2 teaspoons salt (divided)
¾ teaspoon black pepper (divided)
¼ cup olive oil
2 cups onions (chopped)
2-3 cloves garlic (finely chopped)
1 tablespoon sweet paprika
1 tablespoon all-purpose flour
1 ½ cups red wine
4 cups beef broth
¼ cup tomato paste
1 teaspoon dried caraway seeds
2 teaspoons ground marjoram
½ teaspoon dried thyme
2 bay leaves
3 tablespoons parsley (chopped)
2 medium carrots (peeled and cut into 1/2 inch pieces)
Sour cream for serving

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Instructions

Season the beef: Start by seasoning the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper.
Sear the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
Cook the aromatics: In the same pot, add the chopped onions and cook until they are soft and golden, about 5-7 minutes. Add the finely chopped garlic and cook for another 1-2 minutes.
Add spices and flour: Stir in the sweet paprika and all-purpose flour, cooking for 1 minute to eliminate any raw flour taste.
Deglaze and simmer: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 5 minutes.
Combine ingredients: Add the seared beef back to the pot. Stir in the beef broth, tomato paste, caraway seeds, ground marjoram, thyme, bay leaves, and the remaining salt and pepper.
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 90 minutes.
Add carrots and parsley: After 90 minutes, add the carrots and continue to simmer for another 30-40 minutes, or until the beef and carrots are tender.
Finish and serve: Remove the bay leaves and stir in the chopped parsley. Taste and adjust the seasoning if necessary.
Serve: Ladle the goulash soup into bowls and top each with a dollop of sour cream. Serve hot with crusty bread on the side.

Notes

Great as leftovers; can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 120 minutes
Category: Soup
Method: Stovetop
Cuisine: German