Gulaschsuppe (German Beef Goulash Soup)

Step 1

Cut 1.5 pounds of beef chuck into uniform 3/4-inch cubes — this size ensures they cook through while staying tender. Pat them completely dry with paper towels; dry beef develops a deeper, more flavorful brown crust instead of steaming in its own moisture.

Step 2

Dice 1 large yellow onion into 1/2-inch pieces. Peel and mince 4 garlic cloves. Peel and cut 3 medium carrots into 1-inch rounds — keep them slightly thick so they hold their shape during the long simmer. Peel 3 medium waxy potatoes and cut them into 1-inch cubes.

Step 3

Set a 5-quart Dutch oven over medium-high heat and add 3 tablespoons of extra-virgin olive oil. When the oil shimmers and just begins to smoke (about 2 minutes), working in two batches, carefully add the beef cubes in a single layer without crowding. Let them sit undisturbed for 2-3 minutes per side until a deep mahogany crust forms. This Maillard reaction creates the soup's savory foundation. Transfer the seared beef to a plate and set aside.

Step 4

Pour off all but 1 tablespoon of fat from the pot. Add the diced onion and sauté over medium heat, stirring occasionally, until softened and the edges begin to caramelize, about 5-6 minutes. You'll smell the sweet aroma of caramelizing onions. Add the minced garlic and cook for 30 seconds more until fragrant.

Step 5

Reduce heat to medium and stir in 3 tablespoons of Hungarian sweet paprika and 2 tablespoons of tomato paste. Stir constantly for 1-2 minutes, coating all the onions. The paprika should deepen in color and smell rich and toasty, never burnt. This step blooms the spices and intensifies their flavor.

Step 6

Pour in 6 cups of beef stock and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot — they're pure flavor. Return the seared beef to the pot along with any accumulated juices. Add 2 bay leaves and 2 fresh thyme sprigs. Stir in 0.5 teaspoon of caraway seeds if using (a traditional German touch), 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly cracked black pepper.

Step 7

Bring the soup to a gentle boil, then reduce heat to low. Partially cover the pot and simmer for 45 minutes, stirring occasionally. The beef should be becoming tender, and the broth should be a rich, deep reddish-brown.

Step 8

Add the carrot rounds and potato cubes to the pot. Pour in 1 can (14.5 oz) of whole peeled tomatoes, breaking them apart with the spoon as they go in. Stir well and return to a gentle simmer. Continue simmering uncovered for 30-35 minutes more, until the potatoes are fork-tender and the beef is melt-in-your-mouth tender. The soup should taste balanced: savory, slightly sweet from the paprika, with no harsh edges.

Step 9

Remove the bay leaves and thyme sprigs with a slotted spoon and discard. Taste the soup and adjust seasoning with additional salt and pepper as needed. The flavors should be warm, deeply satisfying, and richly paprika-forward.

Step 10

Ladle the gulaschsuppe into deep bowls, making sure each serving gets several pieces of beef, carrot, and potato. Serve hot with crusty bread or sour cream on the side for a more luxurious finish if desired. This soup tastes even better the next day as the flavors meld further.