Goulash soup (Gulyassuppe) from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

  • beef chuck
  • caraway seeds
  • marjoram
  • onions
  • tomato paste
  • potatoes
  • lard
  • Hungarian paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 30, 2020

    This was disappointing. If the author’s intention was to replicate the Bavarian goulash soup I used to eat the five years I lived in Germany, there’s either a big mistake in the liquid measurement or she chose a goulash soup I never came across. The goulash soup I routinely ate while skiing or when out and about is based on Hungarian goulash soup that has a thick almost gravy-like stock, and it’s a small amount. The liquid is beef broth, not water. This soup calls for 1 1/2-2 quarts of water, an amount I blanched at when I added it but hoped would be soaked up by the beef and potatoes. That didn’t happen. This recipe also makes a red colored soup whereas the goulash soup I ate in Bavaria is very brown with a red tinge. This wasn’t actually a bad tasting soup. It’s just not authentic to anything I ever ate in Bavaria.

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