Crock Pot Beef Goulash Soup
Tasty Crock Pot Beef Goulash soup with a bit of spice and lots of flavors. A delicious meal soup. And because you make it in the slow cooker, it’s a super easy recipe. Especially on those chilly cold days! You can make your family happy with this.
Ingredients
- ½ pound bacon bits
- ½ pound onions chopped
- 1 tablespoon tomato paste
- 2 cloves garlic crushed
- ⅓ pound carrots diced
- 1 red bell pepper seeds removed, cut into small cubes
- 1 pound beef shank cubed
- 7 cups beef stock
- 2 tablespoons red wine vinegar
- 1 tablespoon Hungarian paprika powder or sweet
- 1 tablespoon sugar
- 1 ½ tablespoons caraway seeds
- 2 tomatoes deseeded, diced
- ½ pound potatoes peeled and diced
- 1 bay leaf
Garnish
- 4 tablespoons sour cream
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat a skillet on medium heat on the stove and add the bacon strips.½ pound bacon bits
- Fry for 2 minutes, then add the onions, garlic, bell pepper, carrot cubes, and tomato paste.½ pound onions, 1 tablespoon tomato paste, 2 cloves garlic, ⅓ pound carrots, 1 red bell pepper
- Mix everything well and stir-fry for 2 minutes. Remove from the pan with a slotted spoon and place in the slow cooker.
- Turn to medium-high heat, spoon the meat into the remaining fat, and fry over high heat until brown—about 4 minutes on each side.1 pound beef shank
- Also, add the meat to the slow cooker.
- Now pour in the beef stock and wine vinegar.7 cups beef stock, 2 tablespoons red wine vinegar
- Add the paprika powder, sugar, and caraway seeds to the slow cooker.1 tablespoon Hungarian paprika powder, 1 tablespoon sugar, 1 ½ tablespoons caraway seeds
- Take the tomatoes and potatoes and also add them to the crockpot mix well.2 tomatoes, ½ pound potatoes
- Then place the bay leaf on top.1 bay leaf
- Turn on the slow cooker and cook on high heat setting for 6 hours or low for 8 hours.
- Remove the bay leaf and pour it into the soup bowls. Garnish with a dollop of sour cream.4 tablespoons sour cream
NOTES
1. Beef Shank - For a traditional Goulash soup, you need a fatty piece of beef. You can think of a delicious beef shank or laced (and veined) beef steaks. The soup simmers for several hours, making the meat nice and tender.
2. Paprika powder - The is, of course, the best for making this soup. It is slightly sweet, mild, and yet full of flavor. You can also use mild or sweet paprika if you don’t have that at home. Smoked paprika has an entirely different, deeper taste and is less suitable.
3. Potatoes - Use cubes of potatoes (and you can buy them ready-made). But you can also make goulash soup without it. In that case, you get a German goulash soup.
4. - Storage
- Refrigerator - Allow the soup to cool quickly and pour it into an airtight container. Keep it in the fridge for up to 3 days. Heat over low heat until the soup is warm.
- Freezer - Let the soup cool quickly and pour it into a freezer box. Keep it in the freezer for up to 2 months. Thaw the soup in the refrigerator and heat over low heat until warm.
Nutrition
Calories: 427kcal | Carbohydrates: 29g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1059mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7031IU | Vitamin C: 53mg | Iron: 4mg
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