Gulaschuppe (German Goulash Soup)

When I visited Germany for the first time I had this in a restaurant and loved it. After that I ordered it every time I went to a new place. Like chili or beef stew, it was different in every restaurant and they all felt they did it the "only correct way". Many years later, my wife and I visited Zagreb, Croatia and found a place that served it. After tasting it, Gulashuppe became one of my wife's favorites as well.

Ingredients:

  • 2 tablespoons oil

  • 1 1/2 pounds beef sirloin, cubed

  • 2 large onions diced

  • 5 large cloves garlic minced

  • 2 bay leaves

  • 1 1/2 tablespoons sweet paprika

  • 1 1/2 teaspoons fresh minced thyme or 1/2 tsp dried thyme

  • 1/2 teaspoon caraway seeds, ground

  • 1/2 teaspoon ground marjoram

  • Dash of hot paprika or cayenne pepper (to taste)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 6 cups beef stock plus more if needed

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons soy sauce

  • 2 ounces tomato paste

  • Minced fresh parsley or thyme for garnish (optional)

  • If desired, dice a couple of potatoes and carrots. Add during the last 30 minutes of cooking.

Instructions

  • In a 5-quart pot with a lid, heat the oil on medium-high heat. Add the beef and sear on all sides, about 2 to 3 minutes per side.

  • Add the onions and sauté until starting to soften, about 5 minutes.

  • Add the garlic, bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper. Sauté 1 to 2 minutes, until everything is fragrant.

  • Stir in the beef stock, Worcestershire, soy sauce, and tomato paste, and bring up to a boil. Turn the heat down to a simmer, cover the pot, and cook until beef is tender (about 1 hour), stirring occasionally. Add more liquid (beef stock or water) if necessary.

  • Taste and season with additional salt and black pepper as desired.

  • If desired, serve garnished with minced fresh parsley or thyme.



Notes:

You can serve this with a dollop of sour cream for added richness.

Garnish with chopped parsley.

Freezes well and keeps around 4 days in the fridge. Better the next day.


To Make This Soup in the Instant Pot

  1. Heat the oil in an Instant Pot on the "Saute" function. Once hot, add the beef and sear on both sides, about 2 to 3 minutes per side. Add the onion and cook until it's starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more, stirring constantly. Add the bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper and cook for 30 seconds more, stirring constantly. Press "Cancel" to turn off the "Saute" function.

  2. Stir in the beef stock, Worcestershire, soy sauce, and tomato paste. Cover the Instant Pot and set it to "Manual, High Pressure" for 35 minutes. Once it's done, vent it to release the steam. (You can cook for 20 minutes, quick release, add carrots and potatoes then pressure cook for another 15 minutes.)


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