Polish Goulash Soup: A Hearty Paprika Beef Recipe

Polish goulash soup, or gulaszowa, is a hearty beef soup with paprika, vegetables, and a savory broth, often served as a filling one-pot meal. Versions vary from household to household; this one uses tender beef chuck, potatoes, carrots, and a little tomato for a warming soup that needs no separate side dish.

Ingredients

2 tablespoons (30 ml) neutral oil, such as canola oil
2 pounds (900 g) beef chuck, cut into roughly 1-inch (2.5 cm) cubes
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
2 medium yellow onions (about 300 g), finely chopped
3 garlic cloves (about 9 g), minced
2 tablespoons (14 g) sweet paprika
1 teaspoon (2 g) smoked paprika, optional
1 tablespoon (16 g) tomato paste
1 teaspoon (1 g) dried marjoram
½ teaspoon (1 g) caraway seeds, lightly crushed, optional
6 cups (1.42 L) low-sodium beef broth
1 cup (240 ml) crushed tomatoes
1 bay leaf
2 medium carrots (about 200 g), cut into ½-inch (1.25 cm) pieces
1 red bell pepper (about 150 g), seeded and diced
1¼ pounds (570 g) waxy or all-purpose potatoes, peeled if desired and cut into ¾-inch (2 cm) cubes
1 cup (150 g) frozen peas
1 tablespoon (15 ml) red wine vinegar or cider vinegar
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Cut the beef into similar-sized cubes so they cook evenly. Pat it dry with paper towels, then season with the salt and black pepper. Chop the vegetables and measure the paprika and other seasonings before you start cooking; paprika can scorch quickly, so having everything ready makes the next steps easier.
Brown the beef, about 10 minutes. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7 L) Dutch oven or soup pot over medium-high heat. Brown the beef in two batches, turning the cubes to color several sides. Give the pieces room in the pot; crowding makes them release moisture and steam instead of browning. Transfer browned beef to a plate. It may still be raw inside at this stage.
Soften the onion and garlic, about 8 minutes. Reduce the heat to medium. Add the onions to the same pot and cook, stirring and scraping up browned bits, until soft and lightly golden. If the pot looks dry, add a tablespoon of broth rather than extra oil. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Bloom the seasonings, about 1 minute. Stir in the sweet paprika, smoked paprika if using, tomato paste, marjoram, and caraway if using. Cook for 1 minute, stirring constantly. Keep the heat moderate: paprika tastes bitter if it burns. Add a splash of broth if the paste begins to stick.
Simmer the beef, about 70 minutes. Return the beef and any juices on the plate to the pot. Pour in the broth and crushed tomatoes, add the bay leaf, and stir. Bring the liquid just to a boil, then lower the heat so it bubbles gently. Cover with the lid slightly ajar and simmer for 70 minutes, stirring occasionally. Check that the center of a large beef cube reaches at least 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef; in this simmer, it should remain at or above that temperature for at least 3 minutes. Continue simmering if needed, then judge tenderness with a fork. Chuck often needs more time to become tender, so give it an extra 10 to 20 minutes if it is still chewy.
Add the vegetables, about 18 minutes. Stir in the carrots, bell pepper, and potatoes. Keep the soup at a gentle simmer, covered with the lid slightly ajar, until the potatoes are tender when pierced and the carrots are cooked through, about 18 minutes. Stir once or twice, taking care not to mash the potatoes. If the soup is thicker than you like, add a little hot broth or water.
Finish and season, about 3 minutes. Stir in the frozen peas and simmer for 3 minutes, until hot. Remove the bay leaf, then mix in the vinegar. Taste the broth and adjust the salt, pepper, or vinegar as needed. Ladle into bowls and scatter parsley over the top.

Tips

Choose a braising cut. Chuck is a good choice because its connective tissue softens during a steady simmer. If buying pre-cut stew meat, pieces may come from different cuts and cook unevenly; cut large pieces to match the smaller ones and allow extra simmering time if needed.
Keep the paprika from scorching. Add it after lowering the heat and stir it briefly with the tomato paste. If the pot is smoking or the onions are browning rapidly, take it off the burner for a moment before adding the spices. Burnt paprika can make the whole pot taste harsh.
Adjust the texture with liquid, not a long hard boil. A gentle simmer keeps the meat moist and gives the vegetables time to cook without breaking apart. The soup thickens as potatoes release starch; loosen individual bowls with hot broth if it gets too dense.
Use traditional flavors flexibly. Sweet paprika is central to the soup’s color and flavor. Smoked paprika adds a campfire note but is not essential. Caraway and dried marjoram are common in Central European-style goulash dishes, but if caraway is hard to find, simply leave it out rather than substituting a stronger spice.

Serving Suggestions

This soup is substantial enough to serve on its own, especially when each bowl gets a good share of beef and potatoes. Offer crusty rye or sourdough bread for dipping, or serve it with a simple green salad dressed with vinegar to balance the rich broth. A spoonful of sour cream is a nice optional finish; add it to each bowl rather than stirring it into the pot, so diners can choose how creamy they want the soup.

For a more filling table, set out pickles or a crisp cabbage salad alongside the bowls. Their sharp, crunchy flavors contrast with the soft vegetables and slow-simmered beef. If serving a group, keep the soup warm over very low heat and stir occasionally, but avoid boiling it after the potatoes are tender. Put parsley, sour cream, and extra black pepper on the table so everyone can finish their own serving.

Variations

Make it more like a stew. Reduce the broth to 5 cups (1.18 L), keeping the other ingredients the same. The result will be thicker and more spoonable. If you reduce the liquid, stir more often near the end to prevent the potatoes and meat from catching on the bottom of the pot.

Use another cut of beef. Beef shank can add a deep, gelatin-rich quality, but it needs extra time and should be cut away from the bone before serving. Leaner beef such as sirloin is less suited to a long braise because it can turn dry or firm. If using it, cut it into smaller pieces and shorten the simmer only if it becomes tender sooner.

Make a pork version. Substitute 2 pounds (900 g) boneless pork shoulder, cut into cubes, for the beef. It will bring a slightly sweeter flavor and may become tender on a similar schedule, though the exact time depends on the cut and cube size. Check doneness with a food thermometer; pork should reach 145°F (63°C) with a 3-minute rest under USDA FSIS guidance. For soup, the pieces will generally remain hot in the simmer well beyond that point.

Change the vegetables. Parsnip can replace one carrot, or a diced celery stalk can cook with the onions. For a less starchy bowl, use ¾ pound (340 g) potatoes and add an extra carrot. Avoid adding quick-cooking greens at the start; stir tender greens in during the last few minutes so they stay bright and do not become limp.

Storage and Reheating

Let the soup stop steaming heavily, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. Keep it refrigerated for 3 to 4 days. The potatoes may absorb broth as the soup sits, so plan to add a splash of water or broth when reheating. For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes; thaw overnight in the refrigerator.

Reheat only the portion you plan to serve in a saucepan over medium heat, stirring occasionally until steaming throughout. Check the center of the soup with a food thermometer and reheat leftovers to 165°F (74°C), the USDA FSIS recommendation. If reheating a large quantity, stir well so cold spots do not remain. Avoid repeatedly cooling and reheating the whole pot, and do not leave the soup at room temperature for more than 2 hours.

Frequently Asked Questions

Is Polish goulash soup the same as Hungarian goulash?

They are related, but recipes differ. Hungarian goulash is often described as a paprika-rich soup or stew, while Polish gulaszowa has its own household and regional versions and may include potatoes, carrots, or other vegetables. This recipe takes inspiration from that broader Central European goulash tradition without claiming to represent every Polish version.

Can I make this soup ahead?

Yes. The soup can be cooked a day ahead, cooled promptly, and refrigerated. Its flavor will settle as it rests, and the broth may thicken as the potatoes absorb liquid. Reheat it gently to 165°F (74°C), adding broth or water to restore a soup-like consistency. If you prefer firmer potatoes, cook them separately and add them when reheating.

Why is my beef still tough?

Beef chuck can be safe to eat before it is tender. Toughness usually means its connective tissue needs more time to soften, not that the heat should be turned up. Keep the pot at a gentle simmer and cook in 10- to 20-minute increments, checking with a fork. A vigorous boil can make meat fibers tighten and can break the vegetables apart.

Can I make Polish goulash soup in a slow cooker?

Yes, though browning the beef and cooking the onions with the spices on the stove first will build more flavor. Transfer those ingredients with the broth and tomatoes to the slow cooker and cook until the beef is tender, commonly 7 to 8 hours on low or 4 to 5 hours on high, depending on the appliance. Add potatoes and carrots for the final 2 to 3 hours, and peas near the end. Check the beef with a thermometer and tenderness test.

Can I leave out the tomatoes?

You can omit both crushed tomatoes and tomato paste for a less tangy, more paprika-forward broth. Replace the cup of crushed tomatoes with 1 cup (240 ml) additional beef broth, and leave out the paste. The soup will be lighter in color and flavor, so taste at the end and use the vinegar sparingly; it may need less acidity without the tomatoes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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