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Authentic German Oven-Cooked Goulash Soup (Gulaschsuppe)

My authentic German goulash soup (Gulaschsuppe) is oven-cooked for deep flavor, with tender beef, potatoes, and plenty of paprika.

Ingredients:

• 2½ pound (1.1 kilogram) chuck, rump, or round beef, cut into 1-inch cubes
• 1 teaspoon (6 grams) salt, divided
• 1 teaspoon (2.3 grams) freshly ground black pepper, divided
• 3 tablespoons (42 grams) clarified butter or (45 milliliters) neutral oil
• 2 onions, coarsely diced
• 1 garlic clove, crushed
• 2 bell peppers, diced (preferably 1 red and 1 yellow)
• 1 cup (240 grams) diced tomatoes, canned or fresh
• 2 tablespoons (12 grams) sweet Hungarian paprika
• 1 bay leaf
• 4 cups (960 milliliters) beef broth
• 1½ pound (681 grams) potatoes, peeled and cubed
• chopped fresh parsley, to garnish

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Season the beef cubes with ½ teaspoon (3 grams) salt and ½ teaspoon (1.2 grams) pepper.
3. Melt the butter in a large oven-proof Dutch oven over medium-high heat. Add the onions and sauté for several minutes until transparent.
4. Add the beef, stirring until it is lightly browned. This will take about 2 minutes.
5. Add the garlic, peppers, and tomatoes and stir gently for another 3 minutes.
6. Stir in the remaining salt and pepper, paprika, bay leaf, and broth. Bring to a simmer.
7. Cover and place in the oven for 1½ hours.
8. Remove from the oven. Check if additional salt, pepper, and paprika are needed. Then gently stir in the potatoes. Cover and return to the oven for another 30 minutes.
9. Check to see if the beef is fall-apart tender and the potatoes are cooked. If not, return the dish to the oven for another 10 to 15 minutes.
10. Garnish with parsley to serve.

Notes/Hints:

• Be sure to cover the peeled and cubed potatoes in water to keep them from turning black (drain them before adding them to the pot). Or wait till just before they need to go in the oven to prepare them.
• You can use a mix of beef and pork.
• Add 1 teaspoon (2 grams) caraway seeds, if desired.
• Adding 2 sliced carrots and/or a bit of hot Hungarian paprika along with the potatoes is also delicious.
• Try adding ½ cup dry red wine along with the broth and seasonings.For more of a rich flavor, use beef stock instead of broth.
• To cook the goulash soup on the stovetop, bring to a boil and then reduce the heat so that it is barely simmering. Simmer for 1½ hours, stirring occasionally to make sure the soup isn’t sticking to the bottom of the pot. Add the potatoes and cook for another 30 minutes.
• To use the slow cooker, follow the steps for seasoning the beef, sautéing the onions, and browning the beef. Then add all the ingredients to the slow cooker, except the parsley, and set it to LOW for 6 to 8 hours.
• Instead of this authentic German goulash soup recipe, you can make a traditional German beef goulash stew served over egg noodles or with German potato dumplings.

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Updated on January 19, 2026