Goulash soup

Goulash soup

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About this recipe: This rich meal-in-a-bowl combines beef with vegetables and dumplings and the three essential ingredients of an authentic goulash – paprika, onions and caraway seeds. Serve with boiled or steamed potatoes and settle in for the night.

Elaine Russell

Serves: 4 

  • 2 tsp canola oil
  • 2 large onions, sliced
  • 2 garlic cloves, finely chopped
  • 500 g lean chuck steak, trimmed of all excess fat and cut into 2 cm cubes
  • 2 large carrots, chopped
  • 1 tbsp paprika
  • ¼ tsp caraway seeds
  • 1 can chopped tomatoes (about 400 g)
  • 3 cups (750 ml) salt-reduced beef stock
  • salt and pepper
  • 170 g white cabbage, thinly sliced
  • For the dumplings
  • 2 tsp canola oil
  • 1 onion, finely chopped
  • 1 medium egg
  • ¼ cup (60 ml) low-fat milk
  • ¼ cup (15 g) chopped fresh parsley
  • 2 cups (120 g) fresh white breadcrumbs
  • salt and pepper

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium–low heat, stirring frequently, for 10 minutes or until beginning to brown.
  2. Add the cubes of beef and cook, stirring, for 5 minutes or until browned all over. Add the carrots, paprika, caraway seeds, tomatoes and stock. Season with salt and pepper to taste. Stir well and bring to the boil, then cover and simmer gently for 1 hour or until the beef is just tender.
  3. Meanwhile, make the dumplings. Heat the oil in a frying pan, add the onion and cook over a low heat, stirring frequently, for about 10 minutes or until softened but not coloured. In a bowl, beat the egg and milk together, then add the onion, parsley and breadcrumbs. Season with salt and pepper to taste and mix well.
  4. Add the cabbage to the saucepan and stir to mix with the beef and other vegetables. With wet hands, shape the dumpling mixture into 12 walnut-sized balls. Add to the pan, cover and cook for a further 15 minutes or until the dumplings are cooked. Taste for seasoning and serve hot in warmed deep soup plates.

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