Recipe Friday ~ Hungarian Goulash Soup

Hungarian Goulash is a stew of meat, and vegetables (peppers, potatoes), and doesn’t have a lot in common with the american Goulash (no pasta, no ground beef). It originates from the 9th century medieval Kingdom of Hungary to stews eaten by shepherds. They packed the cooked and flavored meat, dried with the help of the sun, into bags made from sheep’s stomachs…I think we all agree that we won’t do that! 😝
It is also a very popular meal in the rest of Europe. That’s where I was introduced to it – growing up in Germany, this stew was a staple on Mom’s meal plan.

Here’s what you’ll need…

~2 – 3 medium onions (I use frozen 😬)
~1/4 cup shortening (even though lately I’ve been using Coconut Oil)
~1 1/2 – 2 pounds beef (I use shoulder roast, ’cause stew meat is just terrible)
~1/4 tsp. Cayenne Pepper (there it’s better to start with less and season to taste later!!!)
~1 tsp. Caraway Seed
~2 Bay Leaves
~1 tsp. Thyme or Marjoram
~2 Garlic cloves, minced
~Salt, Pepper to taste
~6 cups Broth
~ 4 – 5 medium Potatoes
~ 3 Bell Peppers (green, red, and yellow)
~ 1 can (14.5oz) diced Tomatoes


1. Dice the onions (or take the bag out of the freezer 😉), cut the meat and the potatoes in chunks, and the peppers into appr. 1″ x 1″ pieces.
2. Saute the onions in hot oil until they are a nice golden brown. Add meat and spices, salt, pepper and garlic. Simmer 5 minutes, stirring occasionally.
3. Add 3 cups broth, and simmer for about an hour.
4. After an hour stir well, then add the potatoes, bell peppers, and the rest of the broth.
5. Simmer for another 30 minutes, add the tomatoes, bring to a light boil, season to taste….and you’re done! 🤓 Dig in and enjoy! 

I prettiet up each bowl with green onions….

It’s doubtful that you’ll get complaints about serving leftovers  😋 so go ahead and make a double batch….I do!

Have a wonderful weekend! 💕

Until next time 

~Tina xoxo