How to make traditional German Goulash Soup.
As you are probably aware, there are many traditions out there involving New Year’s Eve and Day.
But I thought I would tap into my German heritage with this recipe. This soup is traditionally served on New Year’s Eve.
It starts with your basic onions and garlic, sauteed for a minute in some butter.
Add in a good bit of stew meat. This batch was made with beef, but you could make this with pork or venison, or even a combination if you like.
Those will all slow cook together with some veggies, seasonings, broth and red wine for up to 2 hours.
When the meat is super tender, it’s time to add in some potatoes. Ordinarily you would cube up some yellow or red potatoes, but I happened upon these adorable, bite-sized potatoes at the store and couldn’t pass them up.
The baby potatoes went into the pot whole, saving me the step of cutting up potatoes.
And a little while later, you have a rich, hearty stew. This stew is easily made in a paleo variation, and I have included those instructions in the recipe below.
Serve this soup with some homemade Brotchen!
German Goulash Soup
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoon butter or ghee
- 3 lb beef stew meat
- 2 teaspoon flour, (use tapioca for paleo version)
- 1/4 cup tomato paste
- 3 stalks celery, diced
- 3 carrots, sliced
- 1 quart beef broth
- 2 cups red wine
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons caraway seeds
- 2 tablespoons paprika
- 2 tablespoons Worcestershire sauce, (or coconut aminos for paleo)
- 2 bay leaf
- 2 lb potatoes, red or yellow, peeled and cubed (substitute parsnips if you prefer for paelo)
- To begin, melt the butter in a large pot or Dutch oven over medium heat. Add in the onion and garlic and cook for 1 minute.
- Add in the beef and cook until it is just browned on the outside.
- Sprinkle the flour all over the meat.
- Add in all of the remaining ingredients except the potatoes.
- Bring it all to a gentle boil, then reduce the heat to a simmer. Cover and cook for 90 minutes - 2 hours, or until the meat is very tender.
- Add in the potatoes (or parsnips). Cook for about 20 minutes longer or until the potatoes (or parsnips) are tender.
- Discard the bay leaf.
Nutritional information is auto-generated and the accuracy is not guaranteed.