Gulaschsuppe (German Goulash Soup)

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I like my Gulaschsuppe served along with a pretzel roll and a salad of baby spinach, chopped apple, walnuts, oil, & vinegar…

Ithaca, NY, which is located on the southern end of Cayuga Lake in New York’s Finger Lake region, is one of the quaintest little towns I know of.  While the name Ithaca may not be familiar right away, it might ring a bell when you hear that it is home to Cornell University (and the Moosewood Restaurant!).

There is an adorable pedestrian shopping mall in downtown Ithaca called the Commons with various stores and restaurants (for more pics of the Commons, see this post from mine and Mike’s last anniversary).  While there’s plenty of variety when it comes to places to eat, mine and Mike’s favorite restaurant is a German place called Brötchen, and when we’re walking the Commons around lunchtime we end up there for lunch more often than not.

At Brötchen I always order this soup and Mike always orders some kind of sandwich.  And then he inevitably regrets not ordering this soup and eats half of mine…which is ok because then I have room for dessert.  ;)

Gulaschsuppe (German Goulash Soup) (Recipe inspired by Brötchen’s soup in Ithaca, NY and adapted from Recipe Goldmine)

(Yield:  6 servings) 

2 TB canola oil

1 to 1 1/4 lb beef sirloin, trimmed of fat and cubed

2 large onions, diced

5 large cloves garlic, minced

2 bay leaves

2 TB sweet paprika

1 1/2 tsp fresh minced thyme (or 1/2 tsp dried thyme)

1/2 tsp ground caraway seeds

1/2 tsp ground marjoram

Pinch cayenne pepper (more or less to taste)

6 c beef stock

2 tsp Worcestershire sauce

2 tsp tamari sauce (or soy sauce)

2 oz tomato paste

Salt and pepper

In a 5-quart pot with a lid, heat oil on medium-high heat; add beef and sear on all sides (about 2-3 minutes per side).  Add onions and sauté until starting to soften (about 5 minutes).  Add garlic, bay leaves, paprika, thyme, caraway, marjoram, cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper and sauté 1-2 minutes until everything is fragrant.  Add beef stock, Worcestershire, tamari, and tomato paste and bring up to a boil.  Turn heat down to a simmer, cover the pot, and cook until beef is tender (about an hour), stirring occasionally.  Taste and season with salt and pepper as desired. 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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