Goulash Soup Recipe

I always count on Red Gold Tomatoes when I want a dish that comes out rich, saucy, and impossible to resist. This one has that “just one more bite” magic from the very first forkful.

This post is sponsored by my friends at Red Gold Tomatoes, but all opinions expressed are my own, just as always. Thanks for supporting the brands that support me and my family.

Certain dishes just hit harder, and goulash soup is one I’m fully obsessed with. I love the deep, beefy broth, the punch of sweet paprika, and the way diced tomatoes bring that rich, tangy backbone I crave.

And the chunks of beef chuck? Big yes.

This is bold, hearty, a little messy, and exactly the kind of bowl I want when dinner needs to actually mean something tonight.

Ingredients

• Beef chuck turns tender and hearty, giving the soup real stick-to-your-ribs energy.
• Onion and garlic build that cozy base you’ll smell before dinner’s ready.
• Carrots add gentle sweetness and a little color, which this soup totally needs.
• Celery brings a clean bite so everything doesn’t feel too heavy.
• Red bell pepper adds sweetness, softness, and that classic goulash vibe.
• Potatoes make it filling, like soup that’s secretly dinner in a bowl.
• Diced tomatoes and tomato sauce keep it rich, tangy, and nicely saucy.
• Beef broth ties it all together with deep, savory comfort.
• Sweet paprika is the main character here, warm, earthy, and super cozy.
• Smoked paprika adds a campfire-ish edge if you’re into that.
• Caraway gives a tiny rye-bread note, which sounds weird but works.
• Worcestershire sauce adds savory depth, Basically, it makes the beef taste beefier.
• Bay leaf, salt, pepper, and sugar balance things without stealing attention.
• Plus fresh parsley wakes it up at the end with a little green pop.

Ingredient Quantities

• 1 1/2 pounds beef chuck, cut into 1 inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, seeded and diced
• 2 medium russet potatoes, peeled and cut into 1/2 inch cubes
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 6 cups beef broth
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon caraway seeds or 1/2 teaspoon ground caraway
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Pat beef cubes dry and season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat and brown beef in batches so pieces develop a deep crust, about 3 to 4 minutes per side; transfer browned beef to a plate.

2. Reduce heat to medium, add remaining 1 tablespoon olive oil, then add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.

3. Add sliced carrots, sliced celery, and diced red bell pepper to the pot and cook, stirring, until they begin to soften, about 4 minutes.

4. Sprinkle in 2 tablespoons sweet paprika, 1 teaspoon smoked paprika if using, and 1 teaspoon caraway seeds or 1/2 teaspoon ground caraway; stir and toast spices for about 1 minute to bloom their flavor.

5. Return browned beef to the pot along with any accumulated juices. Pour in diced tomatoes and tomato sauce, then add 6 cups beef broth. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon sugar, and add 1 bay leaf.

6. Bring soup to a gentle boil, then reduce heat to low, cover partially, and simmer until beef is fork tender, about 1 to 1 1/2 hours.

7. Add peeled and cubed potatoes to the pot and continue simmering, uncovered, until potatoes are cooked through, about 20 to 25 minutes. Taste and adjust thickness by simmering longer if you want a thicker stew like consistency.

8. Remove and discard the bay leaf. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.

9. Ladle goulash soup into bowls and garnish with 2 tablespoons chopped fresh parsley. Serve hot with crusty bread or dumplings if desired.

Equipment Needed

1. Large Dutch oven or heavy-bottomed pot
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Tongs or slotted spoon (for browning and retrieving beef)
6. Wooden spoon or heatproof spatula (for stirring)
7. Measuring cups and measuring spoons
8. Ladle and a shallow plate for resting browned beef

FAQ

Goulash Soup Recipe Substitutions and Variations

• Beef chuck: swap for beef stew meat or boneless short ribs, same quantity; for a leaner, quicker option use boneless chicken thighs, reduce simmer time by about 15 minutes.
• Russet potatoes: use Yukon Golds for a creamier texture or red potatoes for firmer, less floury cubes, same quantity and cut size.
• Sweet paprika: substitute Hungarian sweet paprika or use 2 teaspoons regular paprika plus 1/2 teaspoon smoked paprika for extra depth.
• Caraway seeds: replace with 1/2 teaspoon ground fennel or 1/2 teaspoon ground cumin for a different warm note, or omit if you prefer no anise-like flavor.

Pro Tips

1. Brown the beef in small batches so each piece gets a deep, caramelized crust; crowded meat will steam instead of sear and you lose that rich savory flavor.

2. When you add the paprika and caraway, keep the heat moderate and stir constantly for only about a minute; paprika burns easily and will turn bitter if left too long.

3. Use a good quality beef broth or, if you have time, add a couple of bay leaves and a meaty beef bone while simmering for extra depth, then remove the bone before serving.

4. Add the potatoes toward the end so they hold their shape. If you like a thicker, stew-like finish, mash a few cooked potato cubes against the pot and stir them in to naturally thicken the liquid.

5. Let the soup rest off the heat for 10 to 20 minutes before serving so the flavors meld. Taste and adjust salt, pepper, and a splash of Worcestershire or a pinch of sugar at the end to brighten the overall balance.