Name: Hairy Bikers Goulash Soup Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 2 tbsp sunflower oil; 750g beef shin or chuck steak, cubed; 2 large onions, chopped; 2 garlic cloves, crushed; 2 peppers (1 red, 1 green), diced; 3 tbsp sweet paprika; 1 tsp hot paprika; 1 tsp caraway seeds; 1 tbsp plain flour; 1.2 litres beef stock; 400g can chopped tomatoes; 1 tbsp tomato purée; 2 tsp dried marjoram; 2 bay leaves; Salt and pepper; Sour cream, to serve

This goulash soup recipe is made with tender beef shin, onions, red peppers, sweet Hungarian paprika and caraway seeds, all slow-simmered in a rich smoky broth. The result is a hearty main-meal soup where the beef falls apart at the touch of a fork. It takes around 2 hours and serves 6 generously.

I first had proper Hungarian gulyás when the Hairy Bikers made it on Bakeation — it is a soup for heroes and this version does it justice every time.

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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 Goulash Soup

Brown the beef. Heat the oil in a large, heavy-based saucepan over medium-high heat. Season the beef cubes with salt and pepper, then fry in batches until browned on all sides. Remove with a slotted spoon and set aside.
Soften the vegetables. Reduce the heat to medium. Add the onions to the same pan and cook for 8–10 minutes until soft and translucent. Add the garlic and diced peppers and cook for another 5 minutes.
Toast the spices. Stir in the sweet paprika, hot paprika and crushed caraway seeds. Cook for one minute, stirring constantly, until fragrant.
Build the soup base. Sprinkle the flour over the vegetables and stir well. Cook for another minute, then gradually pour in the beef stock, stirring constantly to avoid lumps.
Simmer low and slow. Return the beef to the pan. Add the chopped tomatoes, tomato purée, marjoram and bay leaves. Bring to a gentle simmer, then reduce the heat to low.
Cook for at least 2 hours. Cover with a tight-fitting lid and simmer very gently until the beef is fall-apart tender. Stir occasionally to prevent sticking.
Serve. Remove the bay leaves and check the seasoning. Ladle into bowls and finish with a dollop of soured cream.

What Is the Secret to a Perfect Goulash Soup?

Use beef shin or chuck steak: these tougher cuts have connective tissue that breaks down during the long simmer, giving you tender meat and a rich, silky broth.
Be generous with paprika: good quality sweet Hungarian paprika is the heart of this soup. Frying it briefly with the onions before adding liquid releases its full flavour and deep colour. If you enjoy paprika-based dishes, the Hairy Bikers slow cooker pork goulash is another favourite that uses the same technique with pork shoulder.
Do not rush the cooking: two hours is the minimum, three is even better. The long, slow simmer is what makes the beef melt in your mouth.
Crush the caraway seeds first: a quick bash in a pestle and mortar releases their essential oils and gives the soup its distinctive warmth.

What Should You Serve on the Side?

This goulash soup is a meal on its own, but it is even better with a chunk of crusty bread to mop up the broth. For something more substantial, serve it alongside boiled potatoes or simple egg noodles.

A dollop of cold soured cream on top gives a lovely contrast to the warm, smoky soup. If you want a lighter starter before this, the Hairy Bikers beetroot soup works well as a first course.

Does This Reheat Well?

Goulash soup actually tastes better the next day once the flavours have had time to develop. Let it cool completely, then transfer to an airtight container and keep in the fridge for up to 4 days. Reheat gently in a saucepan until piping hot.

It also freezes brilliantly for up to 3 months. Thaw overnight in the fridge before reheating on the hob.

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 goulash is a thick stew usually served with dumplings. Goulash soup is a thinner, broth-based version that is eaten as a proper soup, though it is still very hearty.

Can I make this goulash soup in a slow cooker? Yes. Brown the meat and cook the vegetables on the hob first, then transfer everything to the slow cooker. Cook on low for 8–10 hours or on high for 5–6 hours.

Is this soup very spicy? The heat comes from the teaspoon of hot paprika, which gives a gentle warmth. Leave it out entirely for a mild version, or add more if you like heat.

What is the best paprika to use for goulash soup? Sweet Hungarian paprika is essential — it gives the soup its signature colour and flavour. Avoid generic supermarket paprika if you can and look for Hungarian-origin paprika in delis or online.

Can I use a different cut of beef? Beef shin gives the best result because of its connective tissue. Chuck steak also works well. Avoid lean cuts like sirloin — they will dry out during the long simmer.

What is the difference between this goulash soup and the pork goulash? This is a traditional Hungarian-style soup made with beef shin in a paprika broth. The Hairy Bikers pork goulash is a thicker slow cooker stew made with pork shoulder — a completely different dish.

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