Crockpot goulash soup with ground beef, peppers, potatoes, tomatoes, cabbage and oodles of sweet paprika permeating every single delicious bite.
Traditional Hungarian goulash is a stew typically made with tough cuts of beef that rely on the collagen from the meat as a thickener rather than flour or roux. It can be made with potatoes, carrots, peppers, soup pasta, rice, cabbage and even sauerkraut.
One thing is a constant and that’s the sweet paprika. Without it, all you have is an everyday, run-of-the-mill stew. Or soup.
The slow cooker works wonders on developing and bringing out the best in the paprika making it mellow and moreish. Caraway seeds are common too but if you don’t have them on hand you probably won’t miss them.
My soup version uses lean ground beef along with potatoes and savoy cabbage. They make a great threesome. The starchy potatoes slightly thicken the rusty colored broth and along with the finely shredded cabbage give the soup some body.
This might not be as rib-sticking as the more traditional, meatier versions but it will warm you, body and soul, just the same.
That’s a promise.
- 1 pound extra lean ground beef
- olive oil, for sauteing
- 1 large green bell pepper, diced
- 1 small yellow onion, diced
- ½ roasted red pepper, diced
- 4 cloves garlic, minced
- coarse salt and fresh black pepper
- 3 tablespoons sweet Hungarian paprika
- ½ teaspoon dried marjoram or thyme
- 1 teaspoon Worcestershire sauce
- 1 heaping teaspoon caraway seeds, lightly chopped
- 4 cups beef broth
- 1 can petite-diced tomatoes, with juices
- 2 cups diced potatoes
- 2 cups thinly shredded savoy cabbage
- sour cream, for serving
- In a large skillet over medium heat brown the ground beef, breaking it apart as it cooks. Remove it to a 4 quart or larger crockpot.
- In the same skillet heat 2 - 3 tablespoons oil over medium heat and add the peppers, onion, and garlic. Season well with salt and pepper. Cook, stirring often 5 minutes.
- Mix the paprika and marjoram into the vegetables, if the pan is dry add another tablespoon oil. Cook 2 - 3 minutes then add the Worcestershire sauce. Let it cook about 1 minute then remove to the pot.
- Add the caraway seeds, broth, tomatoes, potatoes and cabbage with about 1 teaspoon salt and ¼ teaspoon black pepper.
- Cook on high about 5 hours or low 7 - 9 hours. Taste and season if needed before serving. Serve with a dollop of sour cream.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved