Gulaschsuppe (German Goulash Soup) is a rich beef soup that’s spiced with paprika and seasoned with thyme, caraway, marjoram, onion, and garlic.
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.
There is an adorable pedestrian shopping mall in downtown Ithaca called the Commons. It has various stores and restaurants (for more pics of the Commons, see this post from mine and Mike’s last anniversary).
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.
Homemade Gulaschsuppe served along with a pretzel roll and a salad of baby spinach, chopped apple, walnuts, oil, and vinegar.
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)
German Goulash Soup actually originated in Hungary. However, it’s quite common and considered traditional fare in Germany. (Read more about Gulaschsuppe on German Culture.)
This flavorful soup features pieces of beef slowly simmering until tender. The broth is richly spiced with sweet paprika and flavored with onion and garlic. Add a touch of hot paprika (or cayenne pepper) for a hint of heat if desired.
More Beef Soup and Stew Recipes to Try:
- Sweet and Spicy Beef, Butternut, and White Bean Stew
- Vegetable Beef Soup
- Ethiopian Ground Beef Stew
- Spicy Beef Noodle Soup
- Basic Beef Stew Using Pantry Staples
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Gulaschsuppe (German Goulash Soup)
- 2 tablespoons avocado oil or any neutral-flavored oil with a high smoke point
- 1 1/4 pounds beef sirloin trimmed of fat and cubed
- 2 large onions diced
- 5 large cloves garlic minced
- 2 bay leaves
- 2 tablespoons sweet paprika
- 1 1/2 teaspoons fresh minced thyme or 1/2 tsp dried thyme
- 1/2 teaspoon caraway seeds ground
- 1/2 teaspoon ground marjoram
- 1 pinch cayenne pepper more or less to taste
- 6 cups beef stock
- 2 teaspoons Worcestershire sauce
- 2 teaspoons tamari sauce or soy sauce
- 2 ounces tomato paste
- Salt to taste
- Black pepper to taste
- In a 5-quart pot with a lid, heat the oil on medium-high heat. Add the beef and sear on all sides, about 2 to 3 minutes per side.
- Add the onions and sauté until starting to soften, about 5 minutes.
- Add the garlic, bay leaves, paprika, thyme, caraway, marjoram, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté 1 to 2 minutes, until everything is fragrant.
- Stir in the beef stock, Worcestershire, tamari, and tomato paste, and bring up to a boil. Turn the heat down to a simmer, cover the pot, and cook until beef is tender (about 1 hour), stirring occasionally.
- Taste and season with additional salt and black pepper as desired.
- Net Carbs: 11g per serving
- This soup is even more delicious the next day after the flavors have had the chance to blend.
This post was first published on An Edible Mosaic on April 10, 2011. I updated it with more information on May 7, 2020.
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