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Germany's Best Goulash Soup

Inspired by one of Europe's most classic dishes, this recipe for Germany's Best Goulash Soup is everything you'd expect out of a great goulash recipe and so much more. Made with a full pound of beef and seasoned to perfection with paprika, marjoram, garlic and more, this simmering soup recipe it too good to pass up. The addition of diced potatoes makes this one of the most hearty and satisfying soups you'll find. On a cold night, there's nothing better than a warm bowl of beef and potato soup, so get to cooking because this recipe is a fan favorite!

Cooking Time1 hr 5 min

Ingredients

  • 1 pound beef (chuck, shin, neck)
  • 2 tablespoons lard or bacon fat
  • 1 large onion, diced
  • 1 tablespoon Hungarian sweet paprika
  • 2 tablespoons vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon caraway seeds
  • 1/2 teaspoon marjoram
  • 1 clove garlic
  • 2 quarts water
  • 3 medium sized potatoes, peeled and diced
  • salt and pepper, to taste

Instructions

  1. Cut beef into 3/4" to 1" cubes.
     
  2. Heat lard or fat in 3 quart saucepan and saute onion until golden.
     
  3. Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat.
     
  4. Add beef and stir around well in paprika and onion mixture. Let meat sear and brown very slightly.
     
  5. Sprinkle with salt, pepper and vinegar and stir in tomato paste. Simmer 3 or 4 minutes, then add caraway seeds, marjoram, garlic and water.
     
  6. Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done.
     
  7. Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked. Check seasoning and serve in deep bowls.

 

 

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We had our Goulash Soup for lunch on Saturday accompanied by some wonderful crusty Italian bread freshly baked by wonderful friend Giovanni. It was simply YUMMMY! It is winter here in South Africa and the soup was the perfect meal to warm us all up. I think that next time I might add some more vegetables but it is a very good recipe just as it is.

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