Hungarian Goulash Soup with Beef and Paprika

Why You’ll Love This Recipe

• Classic, paprika-forward flavor with fragrant caraway and sweet peppers.
• Comforting soup with tender beef chuck and hearty root vegetables.
• Simple, reliable technique for blooming paprika without bitterness.
• Perfect make-ahead meal—tastes even better the next day.

Grocery List

• Produce: 2 onions, 4 garlic cloves, 2 carrots, 1 parsnip, 3 potatoes, 2 sweet peppers, 1 bunch parsley
• Dairy: None
• Pantry: Beef chuck (2 lb), lard or neutral oil, Hungarian sweet paprika, hot paprika (optional), caraway seeds, tomato paste, dried marjoram, bay leaves, beef stock (7 cups), kosher salt, black pepper, crusty bread

Full Ingredients

Beef & Base

• 2 lb beef chuck, trimmed and cut into 1-inch cubes
• 2 tbsp lard or neutral oil (such as sunflower or canola)
• 2 tsp kosher salt, divided (start with 1 1/2 tsp on the beef)
• 1 tsp freshly ground black pepper, divided
• 7 cups unsalted beef stock (or a 50/50 mix of stock and water)
• 2 bay leaves
• 1 tsp dried marjoram

Aromatics & Spices

• 2 large yellow onions (about 1 lb), finely chopped
• 4 garlic cloves, minced
• 3 tbsp Hungarian sweet paprika
• 1/2 tsp hot Hungarian paprika or cayenne (optional, to taste)
• 1 1/2 tsp caraway seeds, lightly crushed
• 1 tbsp tomato paste

Vegetables

• 2 medium carrots, peeled and sliced into 1/2-inch half-moons
• 1 medium parsnip, peeled and sliced into 1/2-inch half-moons
• 3 medium potatoes (about 1 1/4 lb), peeled and cut into 1-inch chunks
• 2 sweet peppers (Hungarian wax or red bell), cored and cut into 1-inch pieces

To Finish & Serve

• 1/4 cup fresh parsley, chopped
• Additional salt and pepper, to taste
• Optional: 1–2 tsp red wine vinegar or lemon juice for brightness
• Crusty bread, warmed at 350°F (175°C) for 8–10 minutes

Step-by-Step Instructions

Step 1: Prep the beef and spices

Pat the beef dry with paper towels so it browns well. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Lightly crush the caraway seeds using a mortar and pestle or the bottom of a pan to release their aroma.

Step 2: Brown the beef

Heat a large heavy pot or Dutch oven over medium-high heat. Add the lard or oil. Working in 2–3 batches to avoid crowding, sear the beef until deep brown on at least two sides, 6–8 minutes per batch. Transfer browned beef to a bowl, leaving the fond (browned bits) in the pot.

Step 3: Build the flavor base and bloom the paprika

Lower heat to medium. Add the onions and a pinch of salt; cook, stirring, until very soft and golden, 8–10 minutes. Add the garlic and crushed caraway; cook 1 minute until fragrant. Turn the heat off, then immediately stir in the sweet paprika, optional hot paprika, and tomato paste until the onions are evenly brick-red, about 30 seconds. This off-heat bloom prevents paprika from burning and turning bitter.

Step 4: Add liquids and aromatics; return beef

Return the pot to medium heat. Pour in about 1 cup of the stock, scraping up the fond. Add the remaining stock, bay leaves, marjoram, and all the browned beef with its juices. Bring to a boil over medium-high heat, then reduce to maintain a gentle simmer at about 190°F (88°C) with small, lazy bubbles. Partially cover and cook until the beef is tender but not shredding, 60–75 minutes, skimming any foam.

Step 5: Add vegetables and simmer to finish

Stir in the carrots, parsnip, potatoes, and peppers. Continue to simmer gently, uncovered, until the vegetables are just tender and the potatoes are creamy at the edges, 20–25 minutes. If the soup looks too thick, add hot water in 1/2-cup increments; if it is too thin, simmer a few minutes longer to reduce.

Step 6: Final seasoning and serve

Fish out the bay leaves. Taste and season with more salt and pepper (expect to add 1/2–1 teaspoon more salt). For brightness, add 1–2 teaspoons red wine vinegar or a squeeze of lemon, if desired. Stir in the chopped parsley. Let the soup rest 5 minutes, then ladle into warm bowls. Serve steaming hot with crusty bread warmed at 350°F (175°C) for 8–10 minutes.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika; replace it yearly for best color and flavor.
• Always take the pot off the heat before stirring in paprika to avoid scorching and bitterness.
• Keep the simmer gentle (about 190°F): rolling boils toughen beef and break potatoes.
• Cut beef and potatoes to a consistent 1-inch size so everything cooks evenly.
• Make it ahead: the flavors deepen overnight; reheat gently and adjust salt before serving.

Variations

• Csipetke dumplings: Mix 1 egg, 2/3 cup flour, and a pinch of salt to a stiff dough. Pinch small pieces directly into the simmering soup for the last 10–12 minutes.
• Spicier, smokier campfire style: Add 1 teaspoon smoked paprika and a 2-ounce piece of smoked bacon or ham hock during the long simmer; remove before serving.
• Stew-leaning gulyás: Reduce stock to 5 cups and add 1 extra tablespoon sweet paprika for a thicker, more pörkölt-like bowl.

Storage & Make-Ahead

Cool completely and refrigerate in airtight containers for up to 4 days. The soup thickens as it rests—add a splash of water or stock when reheating. Reheat gently on the stovetop over medium-low heat until steaming (165°F). Freeze up to 3 months; thaw overnight in the refrigerator and reheat as above. Potatoes soften slightly after freezing, but the flavor remains excellent.

Nutrition (per serving)

Approximate values (without bread): 480 calories; 33 g protein; 20 g fat; 33 g carbohydrates; 4 g fiber; 900 mg sodium. Values will vary based on brands and seasoning.