Goulash Soup Recipe

Goulash Soup Recipe
Staff Writer

Red Bell Peppers

This is Austria’s hangover cure for New Year’s Day or any post-bacchanal day of recovery. Warm, hearty, and heavily spiced, this goulash will help ease that pounding headache.

Click here to see the Chefs' Favorite Hangover Cures story.

12
Servings
406
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 slices bacon, chopped
  • 3 pounds veal cheeks, cut into ½-inch cubes
  • 2 tablespoons vegetable oil
  • 4 medium-sized onions, chopped finely
  • 3 cloves garlic, minced
  • 3 tablespoons Hungarian paprika
  • 1 1/2 teaspoon caraway seeds
  • 1/3 cup all-purpose flour
  • 1/4 cup red wine vinegar
  • 1/4 cup tomato paste
  • 5 cups veal or chicken stock
  • 5 cups water
  • 1/2 teaspoon salt
  • 2 red bell peppers, chopped finely
  • 4 large russet potatoes, peeled and cut into ½-inch pieces

Directions

In an 8-quart heavy kettle, cook the bacon over medium heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to a large bowl. In the rendered fat, brown the veal cheeks in small batches over high heat, about 2-3 minutes per batch, transferring it as it browns with a slotted spoon to a bowl.

Reduce heat to medium and add the oil. Add the onions and garlic and cook, stirring, until golden, about 5 minutes. Stir in the paprika, caraway seeds, and flour and cook, stirring, for 2 minutes. Whisk in the vinegar and tomato paste and cook, whisking, for 1 minute. (The mixture will be very thick.) Stir in the stock, water, salt, bell peppers, bacon, and veal cheeks and bring to a boil, stirring.

Lower heat to a simmer and cover with a lid. Cook for 45 minutes, stirring occasionally. Add the potatoes to the soup, place the lid back over the pot, and simmer until tender, about 30 minutes. Season with salt and pepper, to taste.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
107mg
36%
Carbohydrate, by difference
24g
18%
Protein
37g
80%
Vitamin A, RAE
132µg
19%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
96mg
10%
Choline, total
61mg
14%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
69µg
17%
Iron, Fe
7mg
39%
Magnesium, Mg
57mg
18%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
330mg
47%
Selenium, Se
33µg
60%
Sodium, Na
327mg
22%
Vitamin D (D2 + D3)
1µg
7%
Water
217g
8%
Zinc, Zn
4mg
50%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.