For people who care about their food

Goulash Soup (Gulaschsuppe)

A Not Delia reader, Mike K-H of, asked me for a recipe for goulash soup (Gulaschsuppe) – so here it is!


Stewing steak, carrot, potato, onion, tinned tomatoes and other ingredients in two aluminium roasting tins

  • 1lb (500g) stewing steak
    (There’s actually 1 kg of meat in this photo – you don’t need so much for a goulash soup, but I’m making beef stew and meat pasties too. Sorry, I forgot to remove half of it for the photo.)
  • 1 carrot
  • 1 potato
  • 1 onion – chopped
  • 1 tin of tomatoes
  • 2 cloves of garlic (optional)
  • paprika
  • 1 bayleaf
  • 1 tbsp tomato puree
  • beef stock* (see below)

(I don’t usually put any potatoes in my version of goulash soup but my famous namesake uses 1lb of potatoes per 1lb of steak. I’m making my soup in a pressure cooker to speed up the process – if you are using potatoes, I’d advise against putting them in the pressure cooker as it seems to change their taste and texture in a rather unpleasant way.)

Oops, I forgot to put garlic in the photo, but hey – it’s optional. The bayleaf, on the other hand, isn’t optional in my view. I used to think bayleaves were a bit of a faff, but they really do make a difference to the flavour so use them if you’ve got ’em!




Browned beef cubes simmering in their own gravyTrim off any boingy bits from the meat. Brown the meat and remove it from the pan. Sweat off the onion and carrot (and garlic?), in the same pan, then add the meat back in.

Goulash soup - stewing steak, potatoes, onion and carrot in a rich tomato and bayleaf liquorAdd the potatoes, paprika, tomatoes, tomato puree, and the bayleaf. Chuck in a blat of Marmite and enough water to cover it, and simmer for a couple of hours until meat is tender.

Goulash soup with a sprinkling of coriander and red chilli slices in a white bowl on a white plateGoulash soup is often served with dumplings and you can see my recipe for dumplings here, including how to make dumplings without suet. It’s also often garnished with soured cream but I used red chillies and coriander instead.

* Beef stock – yes, get the beef bones and do all the cheffy stuff. We can cover that later. Meanwhile, a blat of Marmite is a great cheat and still tastes good. I cook most things from scratch rather than use expensive and nasty packets and powders but some cheat products can save you hours of effort. Marmite is one of my favourite cheats. If you don’t have Marmite, I guess a beef stock cube or two would do the trick. A dash of Worcestershire sauce is also good for adding to the flavour.

5 Responses to “Goulash Soup (Gulaschsuppe)”

  1. Mike Kingdom-Hockings

    It’s drizzling and not far off sleet outside, and we’re promised snow for tomorrow. Perfect timing. I’ll definitely use garlic. It helps keep winter snuffles away, even if my wife and elder son disagree about how (son says it’s a mild irritant that keeps the mucus flowing).

    Now where did I put the cloves and cinnamon bark? Can’t eat gulaschsuppe without glühwein.

  2. Wintry Weather - time for gulaschsuppe

    […] If you’re new here, you may want to subscribe to my RSS feed. Thanks for visiting!While places further north are getting significant snowfalls, all I’m getting here in the Limousin region of France  is fine drizzle that isn’t quite cold enough to become sleet. I was just beginning to think that it was getting past the time for eating toast and Serrano ham or smoked salmon, backed up with lamb’s lettuce, as my lunch when I discovered that one of my favourite cooking blog sites had just published a gulaschsuppe recipe. […]

  3. Not Delia

    LOL! I always use garlic in mine, but forgot to put it in the photo. Seriously, you could make a decent goulash soup without the garlic. It’s all down to personal preference. I don’t like recipes which tell you how you MUST do things and where you have to measure everything exactly. Nah, can’t be bothered with that.

    Have you got a recipe for gluwein for me, please?

  4. Paul

    very nice recipe,

    can you please tell me how much paprika (and what type) as well as the amount of stock required

    many thanks

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