This hearty Hairy Bikers Goulash Soup is made with tender chunks of beef shin, onions, and red peppers, all simmered in a rich, smoky broth flavored with sweet paprika, caraway seeds, and marjoram. This recipe creates a deeply comforting and flavorful soup that is a complete meal in itself. It’s the perfect dish for a cold evening, a cozy weekend lunch, and makes enough for 4-6 hungry people.
Hairy Bikers Goulash Soup Ingredients
- 2 tbsp sunflower oil
- 750g (1lb 10oz) beef shin or chuck steak, cut into 2cm cubes
- 2 large onions, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot Hungarian paprika (or smoked paprika)
- 1 tsp caraway seeds, lightly crushed
- 1 tbsp plain flour
- 1.2 litres (2 pints) beef stock
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2 tsp dried marjoram
- 2 bay leaves
- Salt and freshly ground black pepper
- Sour cream, to serve (optional)
How To Make Hairy Bikers Goulash Soup
- Brown the beef: Heat the oil in a large, heavy-based saucepan or flameproof casserole dish over a medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pan, in batches if necessary, and fry until browned on all sides. Remove the browned beef with a slotted spoon and set aside.
- Sauté the vegetables: Reduce the heat to medium. Add the chopped onions to the same pan, adding a little more oil if needed, and cook for 8-10 minutes until soft and translucent. Add the crushed garlic and diced peppers and cook for another 5 minutes until the peppers have softened.
- Add the spices: Stir in the sweet paprika, hot paprika, and caraway seeds. Cook for one minute, stirring constantly, until the spices are fragrant. This step is crucial for developing the deep goulash flavour.
- Create the soup base: Sprinkle the flour over the vegetables and stir well to combine. Cook for another minute before gradually pouring in the beef stock, stirring constantly to avoid lumps.
- Simmer the goulash: Return the browned beef to the pan. Add the chopped tomatoes, tomato purée, dried marjoram, and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook low and slow: Cover the pan with a tight-fitting lid and let the goulash soup simmer very gently for at least 2 hours, or until the beef is fall-apart tender. Stir occasionally to prevent it from sticking to the bottom.
- Finish and serve: Remove the bay leaves. Check the seasoning and add more salt and pepper if needed. Ladle the hot goulash soup into bowls and serve with a dollop of sour cream on top, if desired.
Recipe Tips
- Use the right cut of beef: Beef shin or chuck steak are the best cuts for goulash. They are tougher cuts with a lot of connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender meat and a rich broth.
- Be generous with paprika: Paprika is the heart and soul of goulash. Using good quality sweet Hungarian paprika will make a world of difference. Frying the paprika briefly with the onions before adding liquid helps to release its full flavour and deep red colour.
- Don’t rush the cooking: The secret to a perfect goulash is time. The long, slow simmer is what makes the beef so tender that it melts in your mouth. Two hours is the minimum; three is even better.
- Crush the caraway seeds: Lightly crushing the caraway seeds in a pestle and mortar or with the back of a spoon before adding them to the pot helps to release their essential oils and distinctive, aromatic flavour.
What To Serve With Goulash Soup
This Hairy Bikers Goulash Soup is a hearty meal on its own, but it’s wonderful with a side of crusty bread or bread rolls to mop up the delicious, rich broth. For a more substantial meal, you could serve it with boiled potatoes or simple egg noodles (spätzle). A dollop of cool sour cream on top is a classic way to finish the dish, providing a lovely contrast to the warm, smoky soup.
How To Store Goulash Soup Leftovers
- Refrigerate: Allow the goulash soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. In fact, the flavours often develop and taste even better the next day. Reheat gently in a saucepan on the hob until piping hot.
- Freeze: Goulash soup freezes brilliantly. Once cooled, pour it into a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw it thoroughly in the refrigerator overnight before reheating.
Hairy Bikers Goulash Soup Nutrition Facts
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Protein: 40g
- Carbohydrates: 15g
- Sugars: 10g
Frequently Asked Questions
- What is the difference between goulash and goulash soup? Traditional Hungarian goulash is a thick stew, often served with dumplings. Goulash soup, like this Hairy Bikers recipe, is a thinner, broth-based version that is eaten as a soup, though it is still very hearty and filling.
- Can I make this in a slow cooker? Yes, this recipe is perfect for a slow cooker. Follow the first three steps of browning the meat and cooking the vegetables and spices on the hob. Then, transfer everything to the slow cooker pot, add the remaining ingredients, and cook on low for 8-10 hours or on high for 5-6 hours.
- Is this soup very spicy? The level of spice comes from the hot paprika. This recipe uses just a teaspoon for a gentle background warmth. If you prefer a milder soup, you can use smoked paprika instead, or simply omit the hot paprika altogether. For more heat, feel free to add a little more.
Try More Recipes:
- Hairy Bikers Bacon And Lentil Soup Recipe
- Hairy Bikers Pea And Ham Soup Recipe
- Hairy Bikers Carrot and Coriander Soup Recipe
Hairy Bikers Goulash Soup Recipe
Description
The Hairy Bikers Goulash Soup is a rich and hearty Hungarian-style soup. It’s packed with tender beef, peppers, and onions, all slow-cooked in a smoky broth seasoned with sweet paprika and caraway seeds for a truly comforting meal.
Ingredients
Instructions
- Brown beef: Heat oil in a large pan and brown the seasoned beef in batches. Set aside.
- Cook vegetables & spices: In the same pan, soften the onions, then add garlic and peppers and cook for 5 minutes. Stir in the paprikas and caraway seeds and cook for 1 minute.
- Make the soup: Stir in the flour, then gradually add the beef stock. Return the beef to the pan along with tomatoes, tomato purée, marjoram, and bay leaves.
- Simmer: Bring to a simmer, then cover and cook on low for at least 2 hours, until the beef is tender.
- Serve: Remove bay leaves, season to taste, and serve hot, topped with a spoonful of sour cream.
