Back to Beef Goulash Soup

Print Options


Card Sizes

Beef Goulash Soup Recipe

Beef Goulash Soup Recipe

Paprika, cayenne pepper and caraway spice up tender chunks of beef, potatoes and carrots in this tantalizing tomato-based soup from field editor Sharon Wilson Bickett of Chester, South Carolina. She garnishes each bowl with a dollop of sour cream.
TOTAL TIME: Prep: 20 min. Cook: 50 min. YIELD:16 servings


  • 2 pounds beef top sirloin steak, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 tablespoons olive oil
  • 3 medium potatoes, peeled and cubed
  • 3 medium carrots, chopped
  • 4 cups beef broth
  • 1 cup water
  • 2 tablespoons paprika
  • 1 tablespoon sugar
  • 1 to 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 tablespoon caraway seeds
  • Sour cream


  • 1. In a Dutch oven over medium-high heat, cook and stir the beef, onion and green pepper in oil until meat is browned on all sides; drain. Stir in the next 10 ingredients. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
  • 2. Stir in the tomatoes, tomato paste and caraway seeds. Cover and simmer 25-30 minutes longer or until meat is tender. Discard bay leaves. Top each serving with a dollop of sour cream. Yield: 16 servings.

Nutritional Facts

1 cup: 160 calories, 5g fat (2g saturated fat), 31mg cholesterol, 455mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 13g protein.

Reviews for Beef Goulash Soup

Sort By :

Average Rating
lisa53202 User ID: 1079567 135484
Reviewed Jan. 10, 2010

"Sorry to say we thought this had too much tomato and needed some additional flavor."

Loading Image