I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart.

I made goulash stew before with turkey meat, chicken and pork as well, yet there is something about beef when it is combined with the onion, garlic, and different vegetables, and then slow cooked.

Well, I must say that I absolutely adore slow-cooked meals!

I remember my growing up in Southeastern Europe (Balkan) with each spoon I take. We had a huge pot on the table probably once a week and I loved it.

It was my absolute favorite, the most loved soups around then, a soup that looks much like a stew, and when you dip that homemade bread. Oh, boy, it is like Heaven on Earth. It is also called Krompir Paprikash (Potato Goulash).

Click here for more tasty food from Southeastern Europe Cuisine.

It can be made thick like a sauce, so you would serve it over mashed or boiled potatoes or even rice. However, I assume it is more popular as a soup.

Paprikash: if I have to translate, it originates from the word paprika meaning pepper, and I assume it is called that way because we use Hungarian Paprika in this dish.

Also, you must add potatoes close to the end so they keep their form. I mean the comfort, the flavor. Most of the time, I go for a second plate. It is just so delicious.

Goulash is originated from the medieval Kingdom of Hungary, and now the entire world is enjoying this delightful and satisfying soup!

If you never ate it before this got to go on your must-eat list. Of course, each country or household has its own version, and I am showing you my way of making it.

Yield: Serves 8

Beef Goulash Stew

Print

An easy and tasty recipe for beef goulash stew

Ingredients

• 1 tablespoon Olive Oil
• 1 lb. Organic Angus Beef /beef for stew, cubed into bite size
• 1/2 onion medium size
• 3 garlic cloves minced or sliced
• 2 Carrots shredded or sliced
• 2 celery ribs, sliced
• 1 tablespoon sweet paprika
• 1/2 cup tomato sauce
• 1/2 tablespoon tomato paste
• 2 cups beef stock low sodium
• 3 cups pure water
• 1 dry Bay leaf
• 1 Rosemary sprig
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 lbs. Russet potatoes, approximately

Instructions

1. In a large pot with a fitted lid, add oil and heat it.
2. Meanwhile, slice/cube beef and sprinkle a generous amount of salt (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).
3. After the beef is browned on each side, add sliced onion, garlic, carrots, and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.
4. Pour in Tomato sauce, add tomato paste and liquid (beef stock and water 1 cup at this time). You might want to add more water as it cooks and liquid evaporates.
5. Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember* some tomato sauces are loaded with sodium, so TASTE it before adding more salt).
6. Allow it to boil, cover, turn the heat on medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it soupier, add more liquid,
7. 30 minutes before you take it off, peel potatoes and cut into large cubes. Add in the soup, cover and let it cook until tender, about 30 minutes.
8. Pull out herbs before serving, and enjoy it.

Notes

5 days in the fridge, reheat well and eat. Make sure it is in an AIRTIGHT container. You can add other veggies, such as peas, green beans, kale, *kimchi, etc.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 380Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 371mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 27g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Check my Amazon Store Here

My daughter, Anna, and I love Baked Potato Soup. We pretty much love any soup but ever so often we crave this one or mushroom soup the most.

I mean what not to like, right?! It is pure comfort in every spoonful that you take. It’s warm, tasty and most definitely not to hard to make.

If you ask me, I could personally have soups every single day. That associates me with my grandpa as well as my father-in-law who requests soup every day.

Tap here soup recipes

Well, I just feel so much better when I eat it so that’s why I like having it every day.

There so many amazing soups that you can literally have each day different one. Don’t you agree with me?

Recently I have been making a lot of tasty soups. Just check out my roasted tomato soup, Chicken and pea soup, BACON AND KALE SOUP, CANNELLINI BEANS AND SPINACH CHICKEN NOODLE SOUP, CABBAGE AND BARLEY RICE SOUP and of course, kimchi jjigae.

Do you know what I am craving today? Yes, it’s soup.

Korean Oxtail soup to be more precise. It does take some time to be cooked but I’ll leave that for my weekend project.

Maybe it’s a winter thing, or perhaps I just need to comfort my soul trying not to have holiday meltdowns.

Well, I don’t know about you but soups do put me in a better mood. I just love the feeling of a warm hug on the inside.

Hey, if you get inspired and make this Baked Potato Soup, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Serves 4

Baked Potato Soup

Print

Delicious Recipes for Baked Potato Soup

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time To Bake Potatoes 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 4 potatoes for baking
• 6 bacon slices
• 3/4 cup chopped green onions divided
• 2/3 cup all-purpose flour
• 4 cups Milk or reduced-fat works fine
• 1 cup Chicken Broth low sodium
• 1/2 cup Heavy Whipped Cream
• Salt and ground black pepper to taste
• 1 tsp. Dry Parsley
• 1/2 tsp thyme
• 1 cup 4 ounces shredded Smoked Gouda Cheese, divided

Instructions

1. Preheat oven to 400°F. Wash potatoes and wrap each potato individually in heavy-duty Aluminum foil and bake for about 1 hour or until tender. Cool for a bit, then peel the potatoes and mash. It doesn't have to be perfectly matched, just roughly mash. (Leftover baked potatoes work too)
2. In a larger pot, add bacon (cut into small pieces) and cook until crispy. Remove, and place on the kitchen paper towel. Set aside until ready to serve.
3. Add chopped green onions in the pot and saute for a few minutes, remove half of the green onions/scallions for the garnish.
4. Mix flour with milk (Roux) until smooth. Turn the heat on medium, add milk in the pot, stirring Roux in with a whisk until blended and smooth, then add chicken stock and heavy whipped cream. Cook over medium heat until thick and bubbly (about 5 minutes). Add mashed potatoes, 3/4 cup of cheese, salt and pepper to taste, parsley, and thyme; Stir until cheese melts and everything is combined, about 8 minutes.
5. Ladle soup into each bowl and sprinkle each serving with cheese, green onions, and crunchy bacon. Garlic croutons are really good too.

Notes

You can use Cheddar Cheese instead, or any that you prefer or like. Smoked Gouda cheese adds so much flavor. Bacon is a must, but you can use turkey bacon if you do not eat pork. Now the flavor is a bit different. Russet potatoes are high starch potatoes and great for this soup. If you are using cold leftover baked potatoes, I would recommend mash them when you add into the pot to cook use fork to smash more or add soup in a blender if you do not like potato chunks.

If you are going to puree soup to a smooth consistency in a food processor or a blender often you'd have to work in batches.

The reason why I am pointing that: the liquid may start coming out the edges of the food processor or the built-up steam can actually blow the lid off the blender, so the best way is to add maybe half of the food processor or blender as you puree.

If it's too thick for you, just adjust the liquid. Add more milk or chicken broth, boil, whisk and see if the thickness is the way you like it.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

DISCLOSURE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.