Gulaschsuppe (German Beef Goulash Soup)

Ingredients

• 1.5 pounds beef chuck, cut into 3/4-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 4 whole garlic cloves
• 3 tablespoons Hungarian sweet paprika
• 2 tablespoons tomato paste
• 6 cups beef stock, preferably homemade
• 3 whole medium carrots
• 3 whole medium waxy potatoes (Yukon Gold or similar)
• 1 can (14.5 oz) whole peeled tomatoes, canned or fresh
• 2 whole bay leaves
• 2 whole fresh thyme sprigs
• ½ teaspoon caraway seeds (optional but traditional)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. 1

   Cut 1.5 pounds of beef chuck into uniform 3/4-inch cubes — this size ensures they cook through while staying tender. Pat them completely dry with paper towels; dry beef develops a deeper, more flavorful brown crust instead of steaming in its own moisture.

2. 2

   Dice 1 large yellow onion into 1/2-inch pieces. Peel and mince 4 garlic cloves. Peel and cut 3 medium carrots into 1-inch rounds — keep them slightly thick so they hold their shape during the long simmer. Peel 3 medium waxy potatoes and cut them into 1-inch cubes.

3. 3

   Set a 5-quart Dutch oven over medium-high heat and add 3 tablespoons of extra-virgin olive oil. When the oil shimmers and just begins to smoke (about 2 minutes), working in two batches, carefully add the beef cubes in a single layer without crowding. Let them sit undisturbed for 2-3 minutes per side until a deep mahogany crust forms. This Maillard reaction creates the soup's savory foundation. Transfer the seared beef to a plate and set aside.

4. 4

   Pour off all but 1 tablespoon of fat from the pot. Add the diced onion and sauté over medium heat, stirring occasionally, until softened and the edges begin to caramelize, about 5-6 minutes. You'll smell the sweet aroma of caramelizing onions. Add the minced garlic and cook for 30 seconds more until fragrant.

5. 5

   Reduce heat to medium and stir in 3 tablespoons of Hungarian sweet paprika and 2 tablespoons of tomato paste. Stir constantly for 1-2 minutes, coating all the onions. The paprika should deepen in color and smell rich and toasty, never burnt. This step blooms the spices and intensifies their flavor.

6. 6

   Pour in 6 cups of beef stock and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot — they're pure flavor. Return the seared beef to the pot along with any accumulated juices. Add 2 bay leaves and 2 fresh thyme sprigs. Stir in 0.5 teaspoon of caraway seeds if using (a traditional German touch), 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly cracked black pepper.

7. 7

   Bring the soup to a gentle boil, then reduce heat to low. Partially cover the pot and simmer for 45 minutes, stirring occasionally. The beef should be becoming tender, and the broth should be a rich, deep reddish-brown.

8. 8

   Add the carrot rounds and potato cubes to the pot. Pour in 1 can (14.5 oz) of whole peeled tomatoes, breaking them apart with the spoon as they go in. Stir well and return to a gentle simmer. Continue simmering uncovered for 30-35 minutes more, until the potatoes are fork-tender and the beef is melt-in-your-mouth tender. The soup should taste balanced: savory, slightly sweet from the paprika, with no harsh edges.

9. 9

   Remove the bay leaves and thyme sprigs with a slotted spoon and discard. Taste the soup and adjust seasoning with additional salt and pepper as needed. The flavors should be warm, deeply satisfying, and richly paprika-forward.

10. 10

    Ladle the gulaschsuppe into deep bowls, making sure each serving gets several pieces of beef, carrot, and potato. Serve hot with crusty bread or sour cream on the side for a more luxurious finish if desired. This soup tastes even better the next day as the flavors meld further.

Tools you’ll need

• 5-quart Dutch oven with lid
• cutting board
• chef's knife
• vegetable peeler
• wooden spoon
• slotted spoon
• paper towels
• ladle

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