Goulash Soup

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Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 2
Calories: 794kcal

Ingredients

Goulash Soup

  • 1 TBSP All-purpose flour
  • 1 TBSP Paprika
  • 8 oz. Beef chuck roast trimmed and cut into 1-in. chunks
  • 1 cup Yellow onion roughly chopped
  • 2 cloves Garlic finely sliced
  • 1/2 Red chili pepper finely chopped
  • 1 TBSP Tomato paste
  • 2 TBSP Red wine vinegar
  • 1.5 cups Beef broth
  • 7 oz Canned diced tomatoes
  • 1 Bay leaf
  • 1 tsp Lemon zest
  • 1/2 TBSP Extra-virgin olive oil
  • 4 oz Mushrooms sliced
  • Fresh parsley chopped for garnish
  • 2 TBSP Sour cream for garnish
  • 2 slices Crusty bread to serve

White Grape Juice

  • 24 oz White grape juice cold
US Customary - Metric

Instructions

  • In a bowl, combine the flour and half the paprika. Season and stir to combine. Add the beef and toss to coat. Transfer to a pan.
  • Add onion, garlic, chili, tomato paste, red wine vinegar, beef stock, chopped tomatoes, bay leaves, lemon rind, and the remaining paprika. Bring to a boil. Stir well, then transfer to the slow cooker, cover, and cook on low for 6-8 hours or until the beef is tender.
  • Heat the olive oil in a frying pan when the beef is ready. Fry the mushrooms over high heat, stirring, for 4-5 minutes until lightly browned. Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream, bread, and white grape juice.

Notes

Cook Time: 6-8 hours

Nutrition

Calories: 794kcal | Carbohydrates: 106g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1237mg | Potassium: 1633mg | Fiber: 7g | Sugar: 61g | Vitamin A: 2194IU | Vitamin C: 37mg | Calcium: 182mg | Iron: 9mg

Goulash Soup

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 8 hours
Servings 2
Calories 794 kcal

Ingredients
 
 

Goulash Soup

  • 1 TBSP All-purpose flour
  • 1 TBSP Paprika
  • 8 oz. Beef chuck roast trimmed and cut into 1-in. chunks
  • 1 cup Yellow onion roughly chopped
  • 2 cloves Garlic finely sliced
  • 1/2 Red chili pepper finely chopped
  • 1 TBSP Tomato paste
  • 2 TBSP Red wine vinegar
  • 1.5 cups Beef broth
  • 7 oz Canned diced tomatoes
  • 1 Bay leaf
  • 1 tsp Lemon zest
  • 1/2 TBSP Extra-virgin olive oil
  • 4 oz Mushrooms sliced
  • Fresh parsley chopped for garnish
  • 2 TBSP Sour cream for garnish
  • 2 slices Crusty bread to serve

White Grape Juice

  • 24 oz White grape juice cold

Instructions
 

  • In a bowl, combine the flour and half the paprika. Season and stir to combine. Add the beef and toss to coat. Transfer to a pan.
  • Add onion, garlic, chili, tomato paste, red wine vinegar, beef stock, chopped tomatoes, bay leaves, lemon rind, and the remaining paprika. Bring to a boil. Stir well, then transfer to the slow cooker, cover, and cook on low for 6-8 hours or until the beef is tender.
  • Heat the olive oil in a frying pan when the beef is ready. Fry the mushrooms over high heat, stirring, for 4-5 minutes until lightly browned. Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream, bread, and white grape juice.

Notes

Cook Time: 6-8 hours

Nutrition

Calories: 794kcalCarbohydrates: 106gProtein: 37gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 84mgSodium: 1237mgPotassium: 1633mgFiber: 7gSugar: 61gVitamin A: 2194IUVitamin C: 37mgCalcium: 182mgIron: 9mg
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