Hungarian Beef Goulash Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 4.0 g
  • Cholesterol: 68.7 mg
  • Sodium: 1,091.7 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.5 g

View full nutritional breakdown of Hungarian Beef Goulash Soup calories by ingredient
Submitted by:


My Grandmother's recipe made with beer. My Grandmother's recipe made with beer.
Number of Servings: 7


    1 Onion
    1 Green Pepper
    3 Red Skin Potatoes
    3 Large Carrots
    1 pound Beef Bone
    1 pound Stew Beef
    2 cups Home Made Spaetzle
    3 Regular Beers (12 oz Bottles)
    1 TBSP Salt
    1 Tsp Caraway Seed
    1.5 TBSP Hungarian Paprika


Rub about 1/2 TBSP salt into the stew beef.

Add Bone and Stew Beef to cooking pot and heat on low while constantly stirring until some of the fat melts coating the pan.

Add onions and saute on low heat stirring occassionally until onions are soft.

Add Paprika and stir coating all the onions and beef.

Cut Green Pepper into strips and add to onions and beef.

Add Beer plus 6 cups water

Cover pot and turn heat to medium simmering soup for about 1.5 hours.

Strain soup so as to onions and peppers.

Return soup plus beef bone and stew beef to the cooking pot and return soup to a simmer.

Peel and chop potatoes into small bite-size cubes and rub 1/2 TBSP salt onto the cubes.

Peel and chop carrots into small bite-size pieces.

Add onions and carrots to the soup.

Simmer soup in covered pot for 15-20 more minutes until potatoes are cooked al denti.

Discard bone.

Bring soup to a boil.

Make Spaetzle and cut into soup.

Turn off soup and remove from burner.

*I like to add the scrap from the onions and peppers into the soup with the chopped onions and peppers..
*soup tastes better 24 hours.


2 Eggs
1.5 cups Flour
.5 tsp salt
.25 tsp baking soda
2 dashes nutmeg
.5 cups water

Beat the ingrediants well adding the water a little at a time until a sticky dough is formed.

Wet a cutting board and place dough on the board.

Cut small bits of dough directly into boiling soup. Spaetzle is done when it floats to the top of the soup.

* cutting the spaetzle into the soup should be done quickly.

Number of Servings: 7

Recipe submitted by SparkPeople user GERRIER.

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