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Goulash Soup

A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.


  • 3 tablespoons vegetable oil
  • 2 cups diced onions
  • 1 tablespoon caraway seeds
  • 1 1/2 pounds beef stew meat
  • Salt and ground black pepper
  • 5 cloves garlic, finely chopped
  • 4 tablespoons Hungarian paprika
  • 1 can (28 ounces) diced tomatoes with basil
  • 3 ounces Glace de Viande® dissolved in 7 cups hot water
  • 1 1/2 pounds Yukon gold potatoes, cut in 1 1/2-inch chunks
  • 4 medium-small onions, trimmed peeled, and quartered
  • 5 carrots, peeled and cut in large dice
  • 5 ribs celery, cut in large dice
  • 1/2 cup sour cream
  • 1/4 cup finely chopped fresh parsley


  1. Heat the oil in a large heavy skillet on medium-high heat until the oil faintly smokes. Add the diced onions and caraway seeds and cook, stirring, 2-3 minutes. Season the meat with salt and pepper, add it to the pan, and cook 2-3 minutes, turning to brown all sides. Add the garlic and paprika and cook, stirring, 1-2 minutes, being careful not to burn the paprika.
  2. Add the tomatoes with their juices and cook 4-5 minutes, stirring occasionally. Add the dissolved Glace de Viande® and bring the soup to a boil over high heat.  Reduce the heat to medium and simmer uncovered, 25-30 minutes.
  3. Add the potatoes, quartered onions, carrots, and celery and simmer 20-30 minutes, until the meat and vegetables are tender.
  4. Ladle about one-third of the vegetables and liquid into a food processor and purée them.  Return the purée to the pan, stirring to combine.  Season to taste with salt and pepper.  Serve the soup garnished with sour cream and parsley.
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