Hungarian Goulash Soup Recipe

5 4 8
Hungarian Goulash Soup Recipe
Hungarian Goulash Soup Recipe photo by Taste of Home
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Hungarian Goulash Soup Recipe

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5 4 8
Publisher Photo
I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often—with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!
Recommended: Grandma's Best Suppers
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours

Ingredients

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 small green pepper, seeded and chopped
  • 2 medium onions, chopped
  • 1 large garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3 cups beef broth
  • 2 tablespoons paprika
  • 1-1/2 teaspoons salt
  • Pepper to taste
  • Dash sugar
  • 2 large potatoes, peeled and diced
  • 1/2 cup sour cream, optional

Directions

In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar.
Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired. Yield: 8 servings (about 2 quarts).
Originally published as Hungarian Goulash Soup in Country Woman January/February 1993, p29

Nutritional Facts

1 cup: 283 calories, 11g fat (4g saturated fat), 59mg cholesterol, 920mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 21g protein.

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 small green pepper, seeded and chopped
  • 2 medium onions, chopped
  • 1 large garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3 cups beef broth
  • 2 tablespoons paprika
  • 1-1/2 teaspoons salt
  • Pepper to taste
  • Dash sugar
  • 2 large potatoes, peeled and diced
  • 1/2 cup sour cream, optional
  1. In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar.
  2. Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired. Yield: 8 servings (about 2 quarts).
Originally published as Hungarian Goulash Soup in Country Woman January/February 1993, p29

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2124arizona User ID: 845443 269206
Reviewed Jul. 9, 2017

"This soup is so satisfying on a cold winter day!!"

MY REVIEW
kiteley User ID: 4113182 235922
Reviewed Oct. 29, 2015

"Delicious and simple to prepare!1

Sandy"

MY REVIEW
RR73 User ID: 5546071 25631
Reviewed Oct. 25, 2010

"This soup was absolutely delicious! My husband couldn't get enough of it. The aroma itself was mouth-watering. I added carrots as well. Yummy!"

MY REVIEW
Deirdre62 User ID: 1713228 34627
Reviewed Jan. 6, 2010

"I made this last week and it was delicious, the only thing I added was a few carrots, it disappeared in a hurry. This soup freezes well too."

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