Goulash Soup – Easy Beef Mince Version
This easy beef mince goulash soup is rich, comforting, and full of paprika flavor. Made with ground beef, peppers, tomatoes, and warming spices, it’s a simple one-pot soup that tastes even better the next day. Serve with fresh parsley and crusty bread for a satisfying meal.
Equipment
- Large pot or Dutch oven
- Frying pan
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
Ingredients
- 2 tbsp cooking oil
- 3-4 red bell peppers diced
- 1½ tbsp paprika powder
- 1½ tbsp smoked paprika
- 1 tsp chili flakes optional
- 1 large onion finely chopped
- 1 tbsp dried marjoram
- 2 tbsp caraway seeds lightly crushed
- 4 garlic cloves minced
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 1 kg (2.2 lb / 35 oz) beef mince or beef-pork mince
- 100 g (3.5 oz) bacon diced
- 2 tbsp tomato paste
- 2 cans (2 × 400 g (2 × 14 oz))crushed tomatoes
- 1.5 l (6 cups) beef stock
- Salt to taste
- Freshly ground black pepper to taste
To serve:
- Fresh parsley chopped
Instructions
- Heat 1 tbsp of the oil in a frying pan over high heat. Add the beef mince and brown well until deeply caramelized. Transfer the meat to a large pot set over medium heat.
- Put the diced bacon into the frying pan and fry until browned. Add to a large pot with beef mince.
- Add the remaining oil to the frying pan if needed. Sauté the onion, garlic, and diced bell peppers for a few minutes until softened. Transfer to the pot with the beef.
- Add the paprika, smoked paprika, and crushed caraway seeds to the pan. Heat briefly until fragrant. Stir in the tomato paste and white wine vinegar, then add a small amount of beef stock to loosen all the flavorful bits from the pan.
- Pour everything into the pot. Add the crushed tomatoes, remaining beef stock, sugar, dried marjoram, black pepper, and chili flakes if using.
- Bring the soup to a gentle boil. Reduce heat, cover, and simmer on low for 30 minutes, or until the vegetables are very tender and the flavors have blended.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with fresh parsley and accompanied by crusty bread.
Notes
This goulash soup improves with time. Let it simmer longer if possible, or enjoy it the next day when the flavors are even deeper.