The soup season is upon us, and is there a better way to celebrate it than with a bowl of hearty beef goulash soup? And to make it even better, this recipe is one of those that you just put everything in a slow-cooker, and forget about it for the next 6 hours. When it’s done, you are going to give yourself a tap on the shoulder, because, let’s be honest, you didn’t lift a finger, and still, you have a delicious dinner on the table.
I really love having soups for dinner, especially when the weather starts to get colder. They can really make us feel warm and cozy. Am I right? And my secret weapon, when it comes to making fall/winter soups, is slow-cooker!!!
I Love Slow-Cooker
I really believe that the slow-cooker (or a Crock-Pot) is a MUST-HAVE for everyone that wants to eat homemade food, but doesn’t have much time to prepare it. It gives you an opportunity to put everything inside, and let it cooks until you are at work, or doing something else, and not think about it. You don’t need to stir it, because it is not going to burn. Actually, you shouldn’t even be lifting the lid until the meal is cooking, because every time you open it the heat escapes, and you need to add at least 30-45 minutes more to your cooking time.
Slow-cooker just makes our already busy lives a little bit easier, and I honestly believe that it is something that you should have. The price can vary, depending on the size and manufacturer, but no matter which you buy, it will do the job.
I personally prefer using slow-cooker with digital programming, because it is going to turn off from cooking when the timer goes off. But there are manual slow-cookers that do the job just the same, they just need to be turned off manually. They are usually cheaper as well.
Goulash Soup – Hungarian National Dish
Originally, goulash soup is a Hungarian recipe, made out of dried beef that was seasoned before drying, so all they needed is water to make the dish. It is one of the national dishes of Hungary and a symbol of the country. Paprika and tomatoes were not included in earlier versions of goulash, but they do make this dish more flavorful.
The original recipe calls for browning the meat with the onions and paprika, then adding water or stock, and simmering away until everything is cooked through, and meat is tender. But, I skipped the browning part (because I am lazy, and I think that it doesn’t give that much flavor) and put everything into slow-cooker, and let it cook on low for 6 hours. Trust me this works every time, no matter what cut of meat you are using. Smoked paprika is going to give the meat that flavor like you was browning it, so in my opinion that is enough. I also honestly believe that you don’t need another dish to wash.
I also like using cheaper cuts of meat which need to be cooked long and slow. They are full of flavor, and are much better in recipes like this one. That is why I used flank, but if you like some other cut of meat more, use that. It is totally fine.
This recipe is really versatile. You can make it into stew by adding flour, or you can thicken it up with noodles. You can also make it into goulash dumpling soup. There are numbers of options. One hour before the soup is done, add flour, noodles or dumplings, and immediately cover it again. That way you don’t lose the heat, and let it finish the cooking.
What is your favorite way to make goulash soup? I would like to hear your suggestions in the comments below.
Soup recipes you might also like:
- Creamy Leek and Potato Soup
- Creamy Potato & Cauliflower Soup
- Creamy Zucchini Soup | 3 Ingredients
- Gazpacho | Cold Soup
- Homemade Slow Cooker Chicken Stock
Yields 2 servings
5 minPrep Time
6 hrCook Time
6 hr, 5 Total Time
- 500 g (1,1 lb) beef flank or shank steak
- 1 medium onion
- 1 medium carrot (3/4 cup)
- 2 Tbsp tomato puree
- 2 tsp ground paprika
- 1 tsp smoked ground paprika
- 1 tsp sea salt
- Pinch of black pepper
- 1 bay leaf
- 3 cups water or beef stock
- Cut beef flank into small cubes. Dice onion and carrot, and put everything in slow cooker.
- Add all the other ingredients: tomato puree, ground paprika, smoked paprika, bay leaf, salt, black pepper, and water (or beef stock), and put the lid on.
- Cook on low for 6 hours, or on high for 4 hours, and the meat will be soft and tender. Optionally, garnish with fresh parsley.
- Enjoy while it's warm.
You can make this recipe in a big batch and freeze it in individual portions. It is great when you need a quick dinner, just pop it into the microwave, and you are done.
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #gimmetheyum, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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