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
A traditional soup served on New Year's Eve in Germany
- 1 large onion diced
- 2 cloves garlic minced
- 2 Tb butter or ghee
- 3 lb beef stew meat
- 2 tsp flour (use tapioca for paleo version)
- 1/4 c tomato paste
- 3 stalks celery diced
- 3 carrots sliced
- 1 quart beef broth
- 2 c red wine
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp caraway seeds
- 2 Tb paprika
- 2 Tb 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.
This recipe can also be made with pork or venison instead of beef.
This recipe was shared in Meal Plan Monday.