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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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"!
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES: 8 servings


  • 3 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

Nutritional Facts

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


  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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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kiteley 235922
Reviewed Oct. 29, 2015

"Delicious and simple to prepare!1


RR73 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!"

Deirdre62 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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