Beef goulash soup

Beef goulash soup

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(16 ratings)

Prep: 15 mins Cook: 1 hr


Serves 2 - 3

A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: per serving (3)

  • kcal345
  • fat12g
  • saturates4g
  • carbs28g
  • sugars18g
  • fibre7g
  • protein25g
  • salt1g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, sliced
  • 200g extra lean stewing beef, finely diced



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 1 tsp caraway seeds
  • 2 tsp smoked paprika
  • 400g can chopped tomatoes
  • 600ml beef stock
  • 1 medium sweet potato, peeled and diced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 green pepper, deseeded and diced

Supercharged topping

  • 150g pot natural bio yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • good handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.

  2. Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.

  3. Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).

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Comments, questions and tips

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Guy Macqueen's picture
Guy Macqueen
26th May, 2020
Fantastic hearty soup for a cold winter meal. I used shin but would suggest cutting the meat into small pieces. Would definitely add a few more vegetables - carrots, peas, beans, corn.Also consider cayenne pepper to give a bit of spice kick. Ordinary potato also worked well.
26th Jun, 2016
this became awesome! I followed the advice to cook the sweet potato separate and added it only for the last 10-15 minutes of slow cooking the stew. I had to cook it for 2 hours though in order to get the beef pieces soft enough. Add more paprika and hot chilli pepper and perhaps more veggies ( i added cukkini ) for best outcome, if you like it a little spicy ;-)
6th Jan, 2016
Changed the meat to mince and added more vegetables and some extra paprika. Delicious on a cold evening!
Frantic Flapjack
8th Nov, 2015
A lovely winter soup and easy to make.
26th Oct, 2015
Very nice, I couldn't get 200g of steak so I used 400g while keeping the other amounts the same, I also parboiled the sweet potatoes for about 5 mins before adding them to the pan to make sure they were cooked through. All worked really well, I will definitely be making this again. Just as a side note, remember to be careful when removing lids from pans that have been simmering for a while, boiling water has a tendency to run off the sides. I got quite a blister for my carelessness...
RosieVimes's picture
26th Oct, 2015
This soup had a nice flavour to it, but I think I'd prefer to have a traditional goulash instead for the time it takes to cook.
15th Oct, 2015
Well....must be delicious soup, but as a hungarian I can say, it's very far from traditional goulash soup. We use "normal" potato, carrot, parsnip....and no yogurt or sweet paotato at all...
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SuzieA's picture
31st Oct, 2016
So Impressed! Used normal potatoes, omitted the pepper (as I didn't think it went). 1 dessert spoon of smoked paprika the same again of spiced paprika plus approx teaspoon of cayenne. Added seasoning plus an extra oxo. Absolutely delicious! Did in slow cooker - would do next time at 2 hours high then 3-4 on low depending on how big the chunks of stewing steak were.
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