How to make the perfect goulash soup?

Ah, goulash soup! The dish that brings tears of joy to the eyes of Hungarians everywhere.


  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 onions, diced
  • 4 cloves of garlic, minced
  • 2 large potatoes, peeled and diced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 cups diced tomatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tablespoons paprika
  • 2 teaspoons caraway seeds
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  • Sour cream and chopped parsley, for garnish


  1. Heat a large pot over medium-high heat and add a bit of oil. When the oil is hot, add the beef and brown it on all sides. Remove the beef from the pot and set it aside.

  2. In the same pot, add the onions and garlic and sauté for a few minutes until softened.

  3. Add the potatoes, beef broth, red wine, diced tomatoes, carrots, celery, paprika, caraway seeds, tomato paste, salt, and pepper. Stir everything together and bring to a boil.

  4. Once the soup is boiling, reduce the heat to low and cover the pot. Let it simmer for about 1 1/2 hours, or until the beef is tender.

  5. Now, remove pot from heat and let it cool for a bit. Once cooled, remove the fat from the surface.

  6. Serve the goulash soup in bowls, garnished with a dollop of sour cream and a sprinkle of chopped parsley.

  7. Enjoy with some bread or dumplings and a glass of red wine, if you want to make it more authentic.

And there you have it! The perfect goulash soup, as imagined by Detective Pux. Just remember, as with any recipe, feel free to adjust the ingredients and seasonings to suit your own taste. And don't forget the most important step, enjoy it with friends and family.