Authentic German Goulash Soup Recipe

A hearty bowl of German goulash soup garnished with fresh parsley and a dollop of sour cream.

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This Authentic German Goulash Soup Recipe is rich, savory, and packed with tender beef, paprika, and deep flavors. Perfect for chilly nights!

You ever taste something so good it immediately takes you somewhere? That’s exactly what happened the first time I made German Goulash Soup in my own kitchen.

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The first time I had it? I was in Germany, during the coldest winter of my life. I had spent the day wandering through Munich’s Christmas markets, my fingers frozen from holding one too many mugs of glühwein. I was starving, freezing, and desperate for something warm and filling.

That’s when I stumbled into a tiny gasthaus, the kind of place that feels like someone’s grandma lives in the kitchen. The waitress didn’t even ask what I wanted—she just smiled and brought me a steaming bowl of goulash soup with a side of thick, crusty bread.

One spoonful in, I knew my life had changed.

The broth was deep, rich, and smoky from the paprika. The beef was fall-apart tender, and the slight hint of caraway gave it that something special that I couldn’t quite put my finger on. It was the kind of meal that warms your bones and sticks with you long after you’ve left the table.

When I got home, I spent months trying to recreate that exact taste. And after a lot of tweaking (and some very good but not quite right batches), I finally nailed it. Now, this soup is in my regular winter rotation, and I promise—one bite, and you’ll see why.

Why You’ll Love This Authentic German Goulash Soup Recipe?

  • It’s rich and comforting. That slow-cooked broth builds deep, bold flavors with every simmering minute.
  • One pot = minimal cleanup. Because no one likes doing dishes after eating soup.
  • Perfect for leftovers. In fact, it tastes even better the next day (seriously, let those flavors meld overnight).
  • Freezer-friendly. Make a big batch, freeze some, and have a cozy meal ready whenever you need it.
  • Pairs beautifully with bread. And honestly, what’s better than dunking a chunk of warm bread into rich, flavorful broth?

A hearty bowl of German goulash soup garnished with fresh parsley and a dollop of sour cream.

Ingredient Notes:

This soup isn’t just “beef and broth”. It’s a flavor bomb, thanks to a few key ingredients.

The Must-Have Ingredients:

  • Beef Sirloin – Lean but tender when slow-cooked, perfect for goulash.
  • Onions & Garlic – These create the aromatic base that makes the broth so rich.
  • Paprika (Sweet & Hot) – The soul of goulash. Sweet paprika gives depth, while a little hot paprika adds a tiny kick.
  • Caraway Seeds – Slightly nutty and earthy, these scream “German” and add that traditional flavor.
  • Red Wine – Adds richness and depth (don’t worry, the alcohol cooks off—mostly).
  • Beef Stock – The foundation of the broth, making everything savory and deeply flavorful.
  • Gnocchi – A non-traditional twist, but trust me, these little pillows soak up all that goodness like a dream.

A serving of goulash soup on a rustic wooden table, surrounded by crusty bread for dipping.

How To Make Authentic German Goulash Soup?

Step 1: Sear the Beef

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  1. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
  2. Pat the cubed beef dry (this helps it brown better) and add it to the pot. Sear on all sides, about 2-3 minutes per side.
  3. If liquid starts pooling, scoop it out and save it for later—this keeps the beef from steaming instead of browning.
  4. Season the meat with ½ teaspoon each of salt and black pepper while it sears.

Step 2: Build the Flavor Base

  1. Add the sliced onions and let them soften for about 5 minutes.
  2. Stir in garlic, bay leaves, paprika, thyme, caraway seeds, marjoram, and hot paprika.
  3. Let everything cook for 1-2 minutes until it smells amazing (seriously, your kitchen is going to smell like heaven).

Step 3: Thicken & Deglaze

  1. Sprinkle 2 tablespoons of flour over everything and stir well. This helps the soup thicken slightly.
  2. Stir in 3 tablespoons of tomato paste and let it cook for 30 seconds.
  3. Pour in 1 cup of red wine and scrape up all the brown bits stuck to the bottom (that’s where the flavor hides!). Let it simmer for 2 minutes.

Step 4: Let It Simmer

  1. Pour in 5 cups of beef stock and 2-3 teaspoons of Maggi or Worcestershire sauce.
  2. Bring to a gentle boil, then reduce the heat and simmer for 40 minutes, stirring occasionally.
  3. Add the sliced carrots and simmer for another 30-40 minutes, partially covered.

Step 5: Final Touches & Serving

  1. Taste the broth—adjust seasoning as needed (sometimes it needs a little extra salt or Maggi).
  2. If serving immediately, add 2.5 oz of gnocchi per person to the pot and cook for the last 5 minutes.
  3. Stir in fresh thyme, garnish with chopped parsley, and serve with sour cream and crusty bread.

Close-up of a rich and flavorful goulash soup with tender beef chunks and vibrant vegetables.

Storage Options:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze (without gnocchi) for up to 3 months.
  • Reheating: Warm on the stove over low heat, adding extra broth if needed.

Variations and Substitutions:

  • Swap the beef: Pork or venison both work beautifully.
  • Go vegetarian: Use mushrooms instead of beef and swap in veggie broth.
  • Traditional version? Skip the gnocchi and serve with spaetzle or egg noodles.
  • Want it heartier? Add diced potatoes for extra texture.

A warm and comforting bowl of goulash soup, perfect for chilly days, topped with fresh herbs.

What to Serve with Authentic German Goulash Soup?

  • Crusty Rye Bread – For maximum dunking.
  • Soft Pretzels – Because Bavaria.
  • Cucumber Salad – A fresh contrast to the rich broth.
  • A Cold German Beer – Because… do I even need to explain?

Frequently Asked Questions:

Can I make this without wine?
Yep! Use extra beef stock or a splash of balsamic vinegar for acidity.

Is this the same as Hungarian goulash?
Not quite—Hungarian goulash is a thick stew, while German goulash soup is brothier and lighter.

Can I use ground beef instead?
You could, but you’ll lose that slow-cooked, melt-in-your-mouth texture.

This Authentic German Goulash Soup Recipe is bold, rich, and ridiculously comforting. If you love cozy, slow-simmered meals, this one’s a must-try.

So tell me—have you ever had goulash soup before? What’s your favorite way to enjoy it? Let’s chat in the comments!

Authentic German goulash soup with a rich broth, served alongside fresh rolls for a satisfying meal.

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Close-up of a rich and flavorful goulash soup with tender beef chunks and vibrant vegetables.

Authentic German Goulash Soup Recipe

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
This Authentic German Goulash Soup Recipe is a hearty, slow-simmered dish with tender beef, rich paprika-infused broth, and warming spices. Perfect for cold nights, this soup pairs beautifully with crusty bread and sour cream. A true comfort food classic!
6 Servings

Ingredients

  • 2 tablespoons canola oil
  • 2 pounds beef sirloin cubed into bite-sized pieces
  • 2 medium onions sliced into thin lengths
  • 4-5 large cloves garlic minced
  • Salt and black pepper to taste
  • 2 bay leaves
  • 1 ½ tablespoons sweet paprika not hot paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon caraway seeds crushed
  • ½ teaspoon ground marjoram
  • teaspoon hot paprika or cayenne pepper adjust to taste
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 5 cups beef stock plus additional, if needed
  • 2-3 teaspoons Maggi seasoning or Worcestershire sauce taste before adding all
  • 4 medium carrots peeled and sliced into bite-sized rounds
  • Gnocchi 2.5 ounces per person (see Notes for alternative options)
  • 1 tablespoon fresh thyme chopped
  • Fresh parsley or thyme for garnish optional
  • Sour cream for serving

Instructions
 

Sear the Beef

  1. Heat the canola oil in a 5-quart Dutch oven or a large heavy-bottomed pot over medium-high heat.
  2. Pat the cubed beef dry with a paper towel before adding it to the pot. Sear the beef on all sides for approximately 2 to 3 minutes per side, ensuring a golden-brown crust.
  3. If excess liquid forms during searing, use a spoon to remove it and set it aside. This will allow the beef to achieve a proper sear rather than steaming.
  4. While searing, season the beef with ½ teaspoon of salt and ½ teaspoon of black pepper to begin building flavor.

Build the Flavor Base

  1. Add the sliced onions to the pot and sauté for approximately 5 minutes, stirring frequently, until they begin to soften. If the onions begin to scorch, reduce the heat slightly.
  2. Stir in the minced garlic, bay leaves, sweet paprika, dried thyme, crushed caraway seeds, marjoram, and hot paprika or cayenne pepper. Sauté for 1 to 2 minutes, allowing the spices to become fragrant.

Thicken and Deglaze

  1. Sprinkle 2 tablespoons of flour evenly over the mixture and stir well to coat all ingredients. Allow it to cook for one minute to remove any raw flour taste.
  2. Add the tomato paste, stirring thoroughly to distribute it evenly.
  3. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 2 minutes until the alcohol has cooked off.

Simmer the Soup

  1. Pour in the beef stock along with Maggi seasoning or Worcestershire sauce. Bring the mixture to a gentle boil before reducing the heat to a simmer.
  2. Cover the pot and allow the soup to simmer for 40 minutes, stirring occasionally to ensure even cooking.
  3. Add the carrot slices to the pot, partially cover, and continue simmering for an additional 30 to 40 minutes. If additional stock is needed, add it at this stage, ensuring it is warmed through before incorporating it.

Final Seasoning and Gnocchi Preparation

  1. Taste the soup and adjust seasoning with additional salt, black pepper, or Maggi/Worcestershire sauce, if desired.
  2. If serving the entire batch immediately, add 2.5 ounces of gnocchi per person to the simmering soup during the final 5 minutes of cooking.
  3. Stir in the chopped fresh thyme, mixing thoroughly.
  4. Garnish with chopped parsley or thyme, if desired.

Serving Suggestions

  1. Serve the soup hot with a dollop of sour cream on top for extra creaminess.
  2. Accompany with crusty bread, rye bread, soft pretzels, or rolls to soak up the flavorful broth.

Notes

To prepare a gluten-free version of this Authentic German Goulash Soup Recipe, follow these substitutions:
  • Use a gluten-free flour blend in place of all-purpose flour to thicken the soup.
  • Ensure your beef stock and Maggi seasoning (or Worcestershire sauce) are gluten-free. Some brands contain gluten-based additives, so check labels carefully.
  • Replace traditional gnocchi with gluten-free gnocchi or omit them altogether and serve the soup with gluten-free bread or boiled potatoes.
By making these simple adjustments, you can enjoy a delicious, gluten-free bowl of German Goulash Soup without compromising flavor!
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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