Oma's Traditional Goulash Soup (Gulaschsuppe)

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

Updated: January 26, 2026

This hearty German goulash soup (gulaschsuppe) reminds me of my Mutti’s, perfect for family dinners or special occasions.

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One spoonful of Goulash soup and you’re suddenly starving.

"This recipe is a good one for those cold winter days in Wisconsin. I saw it and just had to try it. The smells from the kitchen were wonderful, and this is so easy to make! ... Put it together and by lunch time today it was ready and waiting! This is a recipe I will use again and again." - Simone from Wisconsin, USA

It’s one of the most traditional soups I know, often called Mitternachtssuppe when served at midnight on New Year’s Eve. I love making it for company because I can prep it ahead. Add homemade crusty bread and it’s a full meal, just like the hearty bowls I’ve had at Autobahn stops in Germany.

Top Tips for Best Results

1. Cut Consistently: Dice meat and veggies into even pieces
2. Paprika: Use sweet Hungarian paprika for authentic flavor
3. Flavor Boost: Add red wine or a pinch of caraway seeds
4. Make Ahead: Flavors deepen when made a day ahead

Which Beef Cut to Use 

Chuck or flank are your best bets. Thin flank, a cut from the belly, is especially great for slow cooking. It turns tender, juicy, and full of flavor. Flank is also super versatile and works in just about any dish, but it truly shines in a cozy pot of goulash!

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7 Extra Tips for Making Goulash Soup

1. Potato Options: Skip the potatoes and serve with bread or Bavarian-style mini bread dumplings instead.
2. No Beef Broth? Sub in 1 cup water plus 1 bouillon cube.
3. Creamy Finish: Stir in ¼ cup heavy cream at the end ... very German! A pinch of sugar boosts the flavor, too.
4. Add-Ins: Toss in a can of drained kidney beans (red or white) 5 minutes before it’s done.
5. Meat Mix: Use all beef or half beef, half pork.
6. Double Up: This recipe serves 4–6, but I recommend doubling it ... leftovers are even better!
7. Shortcut Hack: Use frozen Fajita Blend (peppers + onions) and crushed tomatoes for a quick, flavorful variation.

What’s the Difference Between Goulash Soup, Stroganoff, and American Goulash?

They all use beef, but that’s where the similarities end.

• German goulash soup (gulaschsuppe): aprika-rich broth with beef, onions, peppers, and sometimes potatoes.
• Beef stroganoff: Creamy pan sauce with beef strips, onions, mushrooms, and sour cream, usually served over noodles or rice.
• American goulash: One-pot ground beef and macaroni in a tomato sauce, often with cheese on top.

They may share paprika, but each one has its own personality

Hungarian or German?

I get told (sometimes very passionately) that goulash is Hungarian, not German. And yes, it did start in Hungary… but let’s just say Germans have happily adopted it and made it right at home in our kitchens.

Hungarian goulash often cooks the potatoes right in the pot, while German versions tend to serve them on the side, or bring bread for dunking. My gulaschsuppe includes potatoes too, because hello… it’s soup.

Want the full story? Peek at the History of Goulash.

Traditional German Goulash Soup. Try creating your very own version of this hearty meal!

Above, I'm cooking a HUGE pot full of goulash soup, using the Shortcut Hack mentioned in the 7 Extra Tips above. It's the way I'm making this soup more and more often. It's quicker and cheaper too! 

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Oma's Traditional Goulash Soup (Gulaschsuppe)

This hearty German goulash soup (gulaschsuppe) reminds me of my Mutti’s, perfect for family dinners or special occasions.

Prep Time:

10 minutes

Cook Time:

1 hour 5 minutes

Total Time:

1 hour 15 minutes

Servings:

4-6 servings

Ingredients:

• 1 pound (454 g) stewing beef, cut into ¾-inch cubes
• 2 tablespoons (30 ml) olive oil
• 2 large onions, coarsely diced
• 1 garlic clove, crushed
• 1½ cups (375 ml) tomato juice
• 1 cup (240 ml) beef broth
• 1 teaspoon (5 g) salt
• 1 tablespoon (8 g) sweet Hungarian paprika
• 2 - 3 large potatoes, cut into 1-inch cubes
• 3 large bell peppers, preferably different colors, cut into 1-inch pieces
• salt and pepper, to taste
• hot Hungarian paprika (optional)

Instructions:

1. Heat the oil over medium-high heat in a large pot or dutch oven. Brown half the meat. Remove meat and brown remaining meat. Return all the meat to the pot, adding onions and garlic.
2. Continue to cook on high for several minutes, stirring often.
3. Add tomato juice, beef broth, salt, and paprika.
4. Bring to boil, cover, and reduce heat to a simmer. Cook for about 40 minutes.
5. Add potatoes and peppers. Cook for a further 15 minutes or until the potatoes are tender.
6. Season with additional salt, pepper, and hot paprika, if desired.

Notes/Hints:

• Cut meat, onions, peppers, and potatoes into rough ¾-inch to 1-inch cubes
• Skip the potatoes and serve with bread, or try Bavarian-style with mini bread dumplings
• Stir in ¼ cup cream at the end for a rich, authentic touch; a pinch of sugar brings out the flavor
• Add a can of drained kidney or pinto beans (any color) 5 minutes before serving
• Use all beef or half beef, half pork
• Store leftovers in the fridge in an airtight container

*  *  *  *  *

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

Recipe updated May 14, 2025

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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.