German Goulash Soup (Gulaschsuppe)

• •2 lb Beef chuck (Cut into 1-inch cubes)
• •2 large Yellow onions (Chopped)
• •2 large Red bell peppers (Cored, seeded, and chopped)
• •3 medium Potatoes (Peeled and cubed)
• •8 cups Beef broth
• •3 tbsp Tomato paste
• •2 tbsp Sweet paprika
• •1 tbsp Smoked paprika
• •1 tsp Caraway seeds
• •1 tsp Marjoram (Dried)
• •4 cloves Garlic (Minced)
• •2 tbsp Vegetable oil
• •2 piece Bay leaves
• •to taste Salt
• •to taste Black pepper
• •to taste Sour cream (For garnish (optional))
• •to taste Fresh parsley (Chopped, for garnish (optional))

Instructions

1. 1

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the beef from the pot and set aside.

2. 2

   Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste, sweet paprika, smoked paprika, caraway seeds, and marjoram. Cook for 1-2 minutes, stirring constantly, until fragrant.

4. 4

   Return the beef to the pot. Add the beef broth and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is very tender.

5. 5

   Add the chopped bell peppers and cubed potatoes to the pot. Continue to simmer, covered, for another 30 minutes, or until the potatoes and bell peppers are tender.

6. 6

   Remove the bay leaves. Season the soup with salt and pepper to taste.

7. 7

   Serve hot, garnished with a dollop of sour cream and chopped fresh parsley, if desired.

Chef's Tips

• 💡For a richer flavor, use bone-in beef chuck.
• 💡Adjust the amount of paprika to your preference.
• 💡Gulaschsuppe tastes even better the next day, as the flavors have had time to meld together.