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James J Steele

Hearty Goulash Soup


Cove Cuisine Soups & Stews


Goulash-Soup Hearty Goulash Soup

Hearty Goulash Soup. I ate this when I was in Europe living…loved the heartiness, and tenderness of the beef…a warming comfort food.

Prep Time: 20 min  ~  Cook Time: 1 hr 15 min  ~  Servings: 6-8


  • slices Bacon, chopped
  • pounds Boneless Chuck, trimmed and cut into 1/2 cubes
  • tablespoons Vegetable Oil
  • mediums Onions, chopped fine
  • cloves Garlic, minced
  • tablespoons Paprika
  • 1 1/2 teaspoon Caraway Seeds
  • 1/3 cup All Purpose Flour
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Tomato Paste
  • cups Beef Broth
  • cups Water
  • 1/2 teaspoon Kosher Salt
  • 2 fresh Red Bell Peppers, finely chopped
  • 2 1/2 pound Baking Potatoes, Russet


  • In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In the fat remaining in the kettle brown chuck in small batches over high heat, transferring it as browned with a slotted spoon to the bowl.
  • Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, for 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, for 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck, and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, for 45 minutes.
  • Peel potatoes and cut them into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, and covered. Reheat the soup, thinning it with water if desired.


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