How to make delicious German Goulash Soup, a traditional New Year’s recipe.
As you are probably aware, there are many traditions out there involving New Year’s Eve and Day.
[ Visit Here for an article about Southern New Year’s traditions ]
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, sautéed 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, 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!
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German Goulash Soup
Ingredients
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Tb butter or ghee
- 3 lb beef stew meat
- 2 teaspoon flour, (use tapioca for paleo version)
- ¼ c tomato paste
- 3 stalks celery, diced
- 3 carrots, sliced
- 1 quart beef broth
- 2 c red wine
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons 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)
Instructions
- 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.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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