German Goulash Soup is a hearty beef and potato soup made with tender chunks of beef, carrots, potatoes, beef broth, tomato paste, and warm spices. My quicker version is ready in about 40 minutes for an easy, comforting dinner.
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I love meat and potatoes, so that’s what went into my version of German goulash soup. I left out the wine found in some recipes and kept this one simple with beef, potatoes, carrots, and a flavorful paprika-seasoned broth.
My recipe is adapted from German Girl in America, where the recipe is based on the way her German mom made it. I made a few changes and shortened the cooking time to make my version easier for a weeknight meal.
German goulash soup is different from American goulash, which is typically made with ground beef, tomatoes, and macaroni. It’s also different from Hungarian goulash. This version is a hearty, stew-like beef soup that we serve on its own with crusty bread or crackers.
Ingredient Notes
See the recipe card below for exact amounts.
- Beef: I usually use top sirloin because it cooks quickly and stays tender, but London broil also works.
- Vegetables: Yellow onion, carrots, and Russet potatoes make this a hearty soup. You can use another type of potato if that’s what you have.
- Beef Broth & Bouillon: I use low-sodium beef broth and beef bouillon for a richer beef flavor. Regular beef broth works too.
- Tomato Paste & Garlic: Tomato paste adds richness to the broth. I usually use minced garlic from a jar for convenience.
- Seasonings: Smoked paprika, caraway seeds, marjoram, salt, and black pepper give the soup its warm, savory flavor.
How to Make German Goulash Soup
- Cut beef, onion, carrots and potatoes into chunks.
- Add olive oil to a Dutch oven or large pot over medium-high heat and cook pieces of beef and onion until the beef begins to brown, about 5 minutes.
- Next add the garlic, spices, and tomato paste and cook for 2 minutes. Lastly add the beef broth, potatoes and carrots and simmer for 25 – 30 minutes or until veggies are tender.
A simmer is usually medium low heat to medium heat, depending on your stove.
What Cut of Meat Is Best for Goulash?
Top sirloin, beef chuck roast, or London broil will all work for goulash. I usually use top sirloin because it cooks quickly and stays tender. I prefer buying a whole piece of beef and cutting it into chunks myself rather than using pre-cut stew meat, which can be fattier.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on top of the stove.
Frequently Asked Questions
German goulash is typically made with beef, onions, broth, and seasonings such as paprika. This German goulash soup also has potatoes, carrots, tomato paste, garlic, caraway seeds, and marjoram.
Goulash is generally thicker and more stew-like, while goulash soup has more broth. This German goulash soup is hearty and chunky but has enough seasoned beef broth to be served as a soup.
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German Goulash Soup
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds beef
- 1 onion
- 2 tablespoons tomato paste
- 1 tablespoon garlic
- 1 ½ tablespoons smoked paprika
- ½ teaspoon marjoram
- ½ teaspoon caraway seeds
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups beef broth or stock
- 3 cups diced potatoes
- ½ cup sliced carrots
- 1 cube beef bouillon
Instructions
- Cut beef, onion, carrots and potatoes into chunks.
- Add olive oil to a Dutch oven or large pot over medium-high heat and cook beef and onion until the beef begins to brown, about 5 minutes.2 tablespoons olive oil, 1 ½ pounds beef, 1 onion
- Add garlic, spices, and tomato paste and cook for 2 minutes. Add beef broth, bouollon, potatoes and carrots; simmer for 25 – 30 minutes or until veggies are tender.2 tablespoons tomato paste, 1 tablespoon garlic, 1 ½ tablespoons smoked paprika, ½ teaspoon marjoram, ½ teaspoon caraway seeds, ½ teaspoon salt, ½ teaspoon pepper, 4 cups beef broth or stock, 3 cups diced potatoes, ½ cup sliced carrots, 1 cube beef bouillon
This recipe is an almost exact match to my father’s garlic bread. The only difference, he used fresh parsley and a mix of butter and olive oil. He passed several years ago and I was never able to fully relocate his recipe, until now. Thank you!
Thank you so much for sharing this with me. I’m so glad this recipe brought back memories of your father’s cooking and helped you reconnect with something so special. Food has such a powerful way of bringing back comforting memories, and I’m honored this recipe could do that for you. His addition of fresh parsley and a mix of butter and olive oil sounds absolutely delicious. ❤️