Goulash soup served with homemade peppers
German Recipe

Goulash soup with peppers

Brown beef in portions. Brown onions, peppers and tomato paste. Stir in peppers briefly and deglaze immediately with stock. Boil meat until soft. Add potatoes and finish cooking 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 paprika

Stir in the peppers and immediately add the stock. Cook the meat until soft. Add the potatoes and finish cooking the soup.

Lunch One-Pot Recipes Dinner Meat

Recipe

Goulash soup with peppers

Brown beef in portions. Brown onions, peppers and tomato paste.

Ingredients

6 servings

Method

  1. 1

    Roast meat

    Brown beef in portions.

  2. 2

    Roast onions

    Roast onions, peppers and tomato paste.

  3. 3

    Season

    Stir in the bell peppers briefly and extinguish immediately with the stock.

  4. 4

    Stew

    Continue to simmer the goulash soup over a low heat until the meat is tender without resistance and the peppers are tender.

  5. 5

    Cook potatoes

    Add the potatoes and finish cooking the 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 brown dark.

Don't let the peppers burn

After roasting the onions, remove the pan from the heat briefly, stir in paprika and immediately pour in the stock. Burned powder tastes unpleasantly bitter.

Add potatoes later

Beef takes much longer than potato cubes. Only pickle them when the meat is almost tender, so that they retain shape and bite.

Variations

How to adapt this recipe

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

Replace one teaspoon of sweet paprika with smoked paprika and add some cumin. Do not overload with heavily smoked bacon.

Nutrition per serving

520kcal
28.0 gCarbohydrates
34.0 gProtein
28.0 gFat

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

Frequently asked questions

FAQ about Goulash soup with peppers

Calf, shoulder or shoulder become tender by slow braising and give the broth body. Lean short cuts of roast meat dry out more easily during the long cooking time.

The meat usually takes 90 to 120 minutes over low heat. Potatoes and peppers are added later to prevent them from falling apart.

paprika or tomato paste were probably roasted too dark. Deglaze with stock in time; slight bitterness can be balanced with some acidity and sweetness.

Yes, the flavours often become rounder overnight. Potatoes may still have a slight bite, because they continue to cook when reheated slowly.

Keep cooking

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