Goulash Soup- German

"This really yummy soup was the winner of the Oktober Fest Home Cooking Recipe Contest for the 10/03 Texas CoOp Power Magazine."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Jessica K photo by Jessica K
Ready In:




  • Cut beef into 1/2" cubes.
  • In 4 qt pan sprayed with cooking spray combine beef, onions, garlic, paprika, marjoram and 1/2 c water.
  • Cover and simmer over medium low heat for 30 minutes.
  • Uncover and increase heat to medium, cook, stirring often til liquid has evaporated and onions are browned. 20-25 minutes.
  • Stir in flour until smoothly blended.
  • Add 1 cup more of the water, beef broth, and tomato paste, stirring to loosen browned bits from bottom of pan.
  • Gradually add in remaining 3 1/2 c water and bring to a boil.
  • Add potatoes and peppers.
  • Cover and reduce heat cooking til meat is tender - about 2 hours. Skim and discard surface fat.
  • Stir in parsley and season to taaste with salt and pepper.

Questions & Replies

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  1. Rita1652
    Made with all the ingredients exceft for the oil. I placed it all in my crock pot and cooked for 3 hours on low! Very comforting!
  2. Delenn
    I really liked this. My son did not like the broth but loved the meat only. So, I probably won't get to make this again for some time.
  3. lulubun
    Just came back from Austria, and this was just as tasty and heartwarming!
  4. Laura O.
    Great soup. I forgot to put in the parsley, used Yukon Gold potatoes, 4 beef bouillon cubes, and added a little sugar. I love soup, and this one is a new favorite. My daughter who does not like peppers declared she liked this soup and even asked for seconds, even when she knew she was eating peppers. This recipe also gave me an opportunity to use the marjoram in my spice collection before it got too dusty!
  5. Stardustannie
    This was a hearty winters night meal. I used beef bullion in place of the can of beef broth and couldn't resist adding some hot paprika. YUM! Reviewed for ZWT3


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