German Goulash Soup

German Goulash
A German take on Hungarian Goulasch, in the form of a hearty winter soup. Serve with a dry German red wine.
Course Soup
Cuisine Rhineland Palantinate
Region Rheinland-Palatinate
Servings 6


  • 2 tbsp canola oil
  • 1/2 lb beef stew cubes
  • 1 large fresh onion minced
  • 3 cloves fresh garlic minced
  • 3 tbsp paprika
  • 2 tbsp tomato paste
  • 1 cup German dry red wine
  • 8 cups beef stock
  • 1 large fresh carrot cut into 1/2-inch pieces
  • 1 fresh celery rib diced
  • 2 potatoes peeled and coarsely chopped
  • sea salt and ground black pepper to taste


  • Place oil in large pot over medium heat. Sauté beef with onion and garlic in vegetable oil until beef is browned.
  • Stir in paprika and tomato paste. Deglaze with red wine. Add beef stock. Simmer and add carrot, celery and potatoes.
  • Continue to cook until meat and vegetables are tender, about 1 hour. Add sea salt and pepper to taste.


Try a red wine from grapes such as the Dornfelder or Schwarzriesling.
Prep Time: 20 minutes. Cooking time: 1 hour.