Authentic German Oven-Cooked Goulash Soup (Gulaschsuppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on December 13, 2025

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

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A spoonful of real comfort: tender beef, soft potatoes, and peppers oven-braised in a deeply flavorful German goulash soup, just like Oma makes it.

"I made this German Goulash Soup and was very pleased with it. The flavours blended together to make a delicious soup. My husband loved it. I will definitely make this soup again." - Debbie from Fenelon Falls, Ontario, Canada

This oven-baked beef goulash soup is my German take on traditional Hungarian goulash, a dish that’s been loved in German kitchens for generations. The slow oven cooking brings everything together beautifully. The prep is quick, the cooking is hands-off, and the flavor is even better the next day.

Top Tips For Best Results

1. Choose the Right Beef: Chuck roast or another well-marbled stew cut gives the most tender result after oven cooking.
2. Don’t Rush the Browning: Properly browning the beef and onions builds the deep flavor this soup is known for.
3. Paprika Matters: Use good-quality sweet Hungarian paprika for authentic flavor without bitterness.
4. Potatoes Go in Late: Adding them toward the end keeps them tender but intact, not mushy.

This hearty beef goulash soup, with tender beef, vegetables, potatoes, and plenty of paprika, is German comfort food at its best. Goulash may have started in Hungary, but over time it found a home in German kitchens, where it was adapted to local tastes. From northern regions like Lower Saxony to the rest of the country, it’s a much-loved dish, especially when the weather turns cold.

From Goulash to Gulaschsuppe

Gulaschsuppe is sometimes called Mitternachtssuppe, or “midnight soup,” because it’s often served late into the night at weddings, New Year’s Eve parties, and long celebrations that stretch past midnight. It’s filling, warming, and easy to make in large pots, which makes it perfect for feeding a crowd.

That’s also why you’ll find it everywhere from Christmas markets to street food stalls. When people are cold and hungry, this is exactly the kind of soup that brings everyone back to life.

The Different Faces of Goulash

Goulash comes in a few well-known forms. The original Hungarian version is a stew, rich with paprika and beef. In Germany, it evolved into gulaschsuppe, a slightly lighter but still hearty soup that’s become a classic in its own right.

There’s also an American version, dating back to the early 1900s, made with ground beef, pasta, and tomatoes, often called American Chop Suey. While it’s quite different, all versions have one thing in common: they’re one-pot meals meant to be shared, bringing people together around the table.

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How To Make This Authentic German Goulash Soup 

(Find the printable recipe with measurements in the recipe card below.)

This beef goulash soup is slow cooked in the oven for two hours resulting in amazingly delicious comfort food … so get your oven preheated to 350°F (180°C) and let's get started!

Start by cutting a chuck roast (or other favorite beef stew meat) into 1-inch cubes, then season the cubes with salt and pepper.

Start with good stew beef and simple ingredients. Cutting the meat into even cubes helps it cook tender and evenly in the oven.

Melt some clarified butter in a large Dutch oven and sauté 2 diced onions over medium-high heat. Add the beef cubes and sauté for another 2 minutes until the beef is nicely browned.

Browning the beef with onions builds the deep, savory base that gives this goulash soup its classic flavor.

Stir in 1 crushed garlic clove along with 2 diced bell peppers (preferably 1 yellow pepper and 1 red pepper) and some diced tomatoes and cook for a few more minutes. 

Season with salt, pepper, sweet Hungarian paprika, and 1 or 2 bay leaves. Stir in some beef broth, making sure to scrape up the bottom of the pan, and bring the pot to a simmer.

Paprika, bay leaf, broth, and vegetables go in next. A quick stovetop heat-up prepares everything for slow cooking in the oven.

Cover the Dutch oven with a lid, and place it in the preheated oven for one and a half hours.

Remove the pot from the oven, stir gently, and adjust seasonings if needed.

After time in the oven, the beef is tender and the flavors are well developed. A quick stir is all it needs before the next step.

Add the peeled and cubed potatoes into the soup and stir in gently. If the soup appears too thick, you can add a bit more hot broth.

Cover once more and return it to the oven for another half hour.

The potatoes go in toward the end so they cook through without falling apart, keeping the soup hearty and balanced.

After the half hour, check that the beef is tender enough that it falls apart. If it isn't, and the potatoes are not fully cooked through, return the pot to the oven for a bit longer.

Once the potatoes are done and the beef is tender, remove from the oven. If you wish to make the soup a bit thicker, you can thicken it by stirring in some instant mashed potato flakes or a cornstarch slurry.

Serve, garnished with freshly chopped parsley.

Rich, hearty, and full of flavor. This oven-cooked German goulash soup is ready to serve with a sprinkle of fresh parsley.

How To Serve This Delicious Hearty Beef Stew

An authentic German goulash soup recipe is typically served with one or more of the following:

• with crusty German bread or rolls
• in hollowed-out loaves of bread
• with a dollop of sour cream or crème fraîche
• with pickles or a side salad
• garnished with fresh parsley and/or a pinch of sweet or hot paprika powder
• with beer, wine, or sparkling water

Storage Tips

Store leftover beef goulash soup in an airtight container in the fridge. You can also freeze any leftovers, but potatoes can lose some of their flavor and get a little mushy when frozen, so it's best not to freeze the goulash for over 3 months.

When you're ready to enjoy this authentic German goulash soup recipe, simply thaw the soup in the fridge before reheating on the stovetop or oven.

Print Recipe ♥ Save Recipe

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.

Prep Time:

15 minutes

Cook Time:

2 hours 30 minutes

Total Time:

2 hours 45 minutes

Servings:

Makes 6 servings

Ingredients:

• 2½ lb (1.1 kg) chuck, rump, or round beef, cut into 1-inch cubes
• 1 tsp (6 g) salt, divided
• 1 tsp (2.3 g) freshly ground black pepper, divided
• 3 tbsp (42 g) clarified butter or (45 ml) olive oil
• 2 onions, coarsely diced
• 1 garlic clove, crushed
• 2 bell peppers, diced (preferably 1 red and 1 yellow)
• 1 cup (240 g) diced tomatoes, canned or fresh
• 2 tbsp (12 g) sweet Hungarian paprika
• 1 bay leaf
• 4 cups (960 ml) beef broth
• 1½ lb (681 g) 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 and continue sautéing, stirring until the beef is lightly browned. This will take about 2 minutes.
5. Add the garlic, peppers, and tomatoes and stir gently for another 3 minutes. Stir in the remaining salt and pepper, sweet paprika, bay leaf, and broth, scraping up all the browned bits stuck on the bottom of the pan. Bring to a simmer.
6. Cover and place in the oven for 1½ hours.
7. 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.
8. Check to see if the beef is tender enough it falls apart, and the potatoes are cooked. If not, return to the oven for another 10 to 15 minutes.
9. 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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 13, 2025

Your Gulaschsuppe Questions Answered

For more traditional recipes from Lower Saxony, check out the links below.

• Spargelsalat (Asparagus Salad)
• Entenbraten (Roast Duck)
• Versunkener Apfelkuchen (Sunken Apple Cake)

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.