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Hungarian Goulash Soup

 Hungarian Goulash Soup
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"!
8 ServingsPrep: 10 min. Cook: 2 hours


  • 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


  • 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).

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Hungarian Goulash Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 283 calories, 11 g fat (4 g saturated fat), 59 mg cholesterol, 920 mg sodium, 25 g carbohydrate, 4 g fiber, 21 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.