Reynold’s Family German Goulash Soup
Ingredients
- 2 lbs Chuck Steak 1/2" cubes
- 4 tbsp oil
- 2 large onions diced
- 1/4 cup paprika
- 1/4 cup red wine vinegar
- 2 6 oz cans tomato paste
- 2 tbsp caraway seeds
- 2 tsp marjoram
- 2 cloves garlic minced
- 1/4 cup Somerset Ridge Ruby Red Wine
- 4 quarts water
- 4 large Idaho baking potatoes diced. Do not use red potatoes, fingerling or baby potatoes. (too waxy.)
- 16 oz sliced mushrooms
Instructions
- Heat the oil, saute beef cubes and onions.
- Add Paprika, salt and pepper, and vinegar.
- Stir in the tomato paste and cook 3 to 4 minutes, stirring to incorporate.
- Add caraway, marjoram, garlic, Ruby Red Wine and water.
- Bring to a boil. Lower temperature, cover and simmer for 45 minutes.
- Add diced potatoes and sliced mushrooms, simmer for 2 hours.
This took me back to when I was stationed in Germany! I love Goulash Soup and your recipe is wonderful
, Thank You!
Mick, thank you for telling us just how good this soup is! I too fell in love with German Goulash Soup. When I saw your comment, I decided to give it a try. Also, I’ve been a big fan of Somerset Ridge Ruby Red Wine for at least 15 years! I don’t think you can find a better red wine at this price! I’m telling you, a bottle of Ruby Red on a glorious sunny day at Somerset Ridge is a fine day indeed!
Thank you for this recipe! I’ve never been to Germany, but my paternal grandmother was from Freiburg and I’ve eaten some of the best German food in the world! Oma was the best cook in town! When i tried this Goulash Soup I realized it was identical to Oma’s ! What a find!
We live about 175 miles east of Somerset Ridge Vineyard and Winery, but it is always fun to go on the weekend and enjoy the wine and the music! And now you have recipes! Hooray!