Goulash soup served with paprika homemade
German Recipe

Goulash soup with peppers

Fry the beef in portions. Roast the onions, peppers and tomato paste. Stir in the peppers for a short time and peel immediately with the broth. Cook the meat softly. Add potatoes and cook the soup.

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Total time 1 hr 55 min
Calories 520 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

How to make goulash soup with peppers

Stir in peppers and immediately peel with broth. Cook meat softly. Add potatoes and cook soup.

Lunch One-Pot Recipes Dinner Meat

Recipe

Goulash soup with peppers

Sauté beef in portions. Roast onions, peppers and tomato paste.

Ingredients

6 servings

Method

  1. 1

    Fry meat

    Fry beef in portions.

  2. 2

    Roast onions

    Roast onions, peppers and tomato paste.

  3. 3

    Seasonings

    Stir in paprika and immediately drain with broth.

  4. 4

    Broken

    Simmer the goulash soup at low heat until the meat is tender without resistance and the peppers are soft.

  5. 5

    Garnish potatoes

    Add potatoes and cook soup.

Kitchen know-how

Tips for Goulash soup with peppers

Roast beef in small portions

The cubes need direct contact with the hot pot bottom. An overcrowded surface collects meat juice and lets the beef cook instead of browning dark.

Do not let peppers burn

Remove the pot from the heat after onion roasting, stir in paprika and immediately pour in broth. Burned powder tastes unpleasantly bitter.

Add potatoes later

Beef needs considerably longer than potato cubes. Only place them when the meat is almost tender, so that it retains shape and bite.

Variations

How to adapt this recipe

Sweat a finely chopped red chilli pepper with the onions and sharpen at the end with cayenne pepper. Gradually dose heat.

Replace a teaspoon of sweet pepper powder with smoked paprika and add some caraway. Do not overload with heavily smoked bacon.

Nutrition per serving

520kcal
28.0 gCarbohydrates
34.0 gProtein
28.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Goulash soup with peppers

Wade, shoulder or bow become tender by slow bloating and give the broth body. Lean short pieces dry out more easily during the long cooking time.

The meat usually takes 90 to 120 minutes in a small heat. Potatoes and peppers are added later so that they do not decay.

Pepper powder or tomato paste were probably roasted too dark. Deglaze in time with broth; slight bitterness can be compensated with some acidity and sweetness.

Yes, the aromas are often rounder overnight. Potatoes may still have a slight bite, because they continue to cook with slow reheating.

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