Beef Goulash-Style Soup with Sweet Potato and Caraway
Lalkila Kitchen · Beef · Meat · Soups · Main dishes · International influenced
Finely diced stewing beef, caraway and paprika give this soup depth, while sweet potato and green pepper make it a one-pot meal. It is a Good Food adaptation inspired by goulash, rather than a claim to represent every Hungarian version. Keep the beef pieces small and cook until genuinely tender.
Ingredients
- 1 tablespoon rapeseed oil
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 200g stewing beef, finely diced
- 1 teaspoon caraway seeds
- 2 teaspoons smoked paprika
- 400g canned chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
- 1 green pepper, diced
- 150g plain yoghurt
- 1 handful chopped parsley
- Salt and pepper
Method
- Soften onion and garlic in oil for about 5 minutes. Increase heat and brown the beef.
- Briefly stir in caraway and paprika, then add tomatoes and stock.
- Cover and simmer gently for 30 minutes.
- Add sweet potato and pepper. Continue covered until vegetables and beef are tender; allow longer than 20 minutes if needed, adding water if reducing too far.
- Check seasoning. Serve in bowls with yoghurt and parsley.
Cooking notes
Stewing beef varies considerably, so tenderness controls the finish. This version uses a small amount of finely diced meat in a relatively generous volume of liquid. Keep the simmer gentle so the stock does not evaporate before the beef softens. The yoghurt is a serving topping, not a sauce to boil.
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Source and adaptation
Adapted from Sara Buenfeld, Good Food, Beef goulash soup. Original recipe.
Retains ingredient quantities and the soup format. Replaces a guaranteed short finish with a tenderness check and water as needed. Omits the source's health claims and all nutritional data.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.