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

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • onions
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Notes about this recipe

  • ShayLRoss on May 26, 2026

    I enjoyed this quite a bit! The results are a thick stew with a deep red color chock full of vegetables and beef. This would be good paired with a crusty bread or egg noodles.

  • 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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