Gulaschsuppe (Austrian Goulash Soup)
The Quirky Foodster Team
Ingredients
- Beef shin or chuck, cut into small cubes — 500 g (1.1 lb)
- Large onions, finely diced — 2
- Sweet paprika powder — 2 tbsp
- Hot paprika or chilli flakes (optional) — 1/2 tsp
- Garlic, minced — 2 cloves
- Tomato paste — 2 tbsp
- Beef stock — 1.5 L (6 cups)
- Medium potatoes, peeled and diced — 2
- Red bell pepper, diced — 1
- Vegetable oil or lard — 2 tbsp
- Caraway seeds — 1 tsp
- Bay leaf — 1
- Marjoram — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
Method
- Heat the oil in a large pot over medium-high heat and brown the beef cubes in batches, about 8-10 minutes total. Remove and set aside.
- In the same pot, cook the onions over medium heat until deeply golden, about 12-15 minutes, stirring often.
- Add the garlic and cook for 1 minute, then remove the pot from the heat and stir in the paprika so it doesn't scorch.
- Return the beef to the pot, add the tomato paste, caraway seeds, bay leaf and stock. Bring to a simmer.
- Cover and simmer gently for 1 hour, until the beef is starting to become tender.
- Add the potatoes and bell pepper, season with marjoram, salt and pepper, and simmer uncovered for a further 25-30 minutes until the beef and vegetables are fully tender and the soup has thickened slightly.
- Remove the bay leaf and adjust seasoning before serving hot.
Introduction: Gulaschsuppe evolved from Hungarian gulyás and became a distinctly Austrian dish, particularly beloved in Vienna where it is served as a warming, paprika-rich soup rather than a thick stew.
Cultural Background: Gulaschsuppe evolved from Hungarian gulyás and became a distinctly Austrian dish, particularly beloved in Vienna where it is served as a warming, paprika-rich soup rather than a thick stew. It is a staple of Austrian Beisl menus year-round, especially prized in the colder months.
Tips: Browning the onions slowly and deeply is key to the soup’s rich colour and flavour — don’t rush this step. Take the pot off the heat before adding paprika to avoid a bitter, burnt taste.
Variations: Add a splash of red wine vinegar at the end for brightness. Serve with a dollop of sour cream for a milder, creamier bowl. Replace beef with mushrooms and use vegetable stock for a vegetarian version.
Vegetarian/Vegan: Replace beef with mushrooms or a plant-based beef substitute and use vegetable stock.
Storage: Store covered in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until piping hot.
Nutrition: Approx. per serving: 320 kcal, 26g protein, 22g carbohydrate, 14g fat
FAQs:
Q: What cut of beef is best?
A: Beef shin or chuck are ideal, as their connective tissue breaks down into a rich, tender texture during long simmering.
Q: Is Gulaschsuppe very spicy?
A: Traditionally it’s warm and paprika-rich rather than fiery, though hot paprika can be added for extra heat.
- Beef shin or chuck, cut into small cubes — 500 g (1.1 lb)
- Large onions, finely diced — 2
- Sweet paprika powder — 2 tbsp
- Hot paprika or chilli flakes (optional) — 1/2 tsp
- Garlic, minced — 2 cloves
- Tomato paste — 2 tbsp
- Beef stock — 1.5 L (6 cups)
- Medium potatoes, peeled and diced — 2
- Red bell pepper, diced — 1
- Vegetable oil or lard — 2 tbsp
- Caraway seeds — 1 tsp
- Bay leaf — 1
- Marjoram — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
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