Wholesome Cook

Goulash-inspired Beef Sausage Soup

Smoky, rich and sweet. This beef sausage soup is a delicious 30 minute version inspired by Goulash, a Hungarian classic.

Firstly, before I get begin to tell you the story of this delicious Goulash-inspired soup, I just wanted to say to everyone who has entered my Le Chasseur giveaway so far: I’m loving your usage suggestions! The curries, braises, stews from all over the world and even breads! My mouth will continue to water uncontrollably at the sight of new comments until the 10th June, no doubt…

Now onto the soup. I’ll start by saying this: there were no leftovers of the soup for Mr Chipconnoisseur’s lunchbox. There were actually, but he made the conscious decision to have a second full serve for dinner and aside from one chunk of potato and a little broth, it too disappeared out of his bowl almost as swiftly as it was made. It’s the second time I’ve made it and it’s truly become a crowd favourite around here. Just as I recall it being mine when I was a child.

My Mum used to make the best beef Goulash soup; smoky, rich and a perfect topping for my Dad’s signature potato pancakes. Her recipe, was very close to the traditional goulash, but being pressed for time and sick, I’ve decided to use organic beef sausages instead. I sincerely apologise to all the Goulash purists for my choice here, but the soup turned out just as wonderfully satifying and full of smoky pan-charred capsicum and paprika flavours. Ready to serve in under 30 minutes.

And while the more traditional trimmings of slow cooked beef shin are delicious no doubt, we just had that Beef Bourguignon last week so I didn’t want to double up as on slow-cooked meat too much.

Interestingly, as I was serving the soup I added some baked beans to my bowl, about half a can, and, to be honest, the soup tasted even better. Unfortunatley by that stage Mr Chipconnoisseur was about to mop up the last serving from the casseorle dish, so no photos of beans…


And, yes I cooked it in my French casserole. For your chance to win two of them, enter my Le Chasseur 2pc French Oven giveaway – the set is valued at $618 and all you have to do is leave a comment here! Perfect for the classic Goulash too!

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Goulash-inspired Beef Sausage Soup

I didn't want to use the traditional paprika paste in this Goulash, because it can be hard to come by. Instead I char-fried some capsicum and added powdered smoked paprika to the sauce yielding a milder but a very similar effect. I used thick organic beef sausages for this dish. Oh, and I served mine with about half a can of baked beans, it was delicious!
Servings: 4


For the Sausage 'Goulash' Soup:

  • 500 g (6) thick beef sausages
  • 1 red capsicum seeds removed, sliced into strips
  • 2 carrots peeled & cut into chunks
  • 1 onion peeled and quartered
  • 2 medium potatoes peeled and quartered
  • 1 tomato chopped
  • 4 cups beef stock
  • 2 tbsp smoky paprika
  • 4 large garlic cloves peeled
  • salt and pepper to taste
  • 2 tbsp oil

To serve:

  • slices of sourdough with butter
  • fresh parsley chopped optional


To make the Sausage 'Goulash' Soup:

  • Heat oil in a large stockpot or a castiron casserole over high heat.
  • Add sliced capsicum and cook, stirring for a minute or until the capsicum is getting slightly charred.
  • Add sausages and cook for a minute on each side, stirring so that the capsicum does not burn.
  • Add carrots, onion, potatoes, beef stock.
  • Add tomatoes, crushed garlic and paprika. Bring to a boil.
  • Lower heat to low, cover and cook for 15-20 minutes or until the potatoes are soft.

To serve:

  • Divide soup between serving bowls and serve with a slice, or two, of buttered sourdough.
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Eha June 4, 2012 at 2:44 pm

I DO love recipes which don’t take the half-day I do not have! And this is MOST attractive! And I know it will taste good when I make it! Which I shall :) ! Just memories of a second, Hungarian, husband who not only cooked up a storm but wrote some books . . . We would begin a deux in the morning and have a crowd around most nights by the time sun set :) ! And the forever goulash soup took just a wee bit longer!!!! Am sure your smoked paprika will more than ‘do the trick’ – OMG, I just remember row upon row of different paprikas by the poundful on the kitchen shelf ;) ! I somehow don’t remember sausages, just piles of beef for me to cut up :( ! And garlic: Martyna, isn’t there garlic by the handful in the b . . . dish? And if you can’t hear me laughing all the way to Sydney . . . . . Thank you and sorry!!!

Martyna @ Wholesome Cook June 4, 2012 at 2:59 pm

OMG!!! Caught out, of course there is! 4 large cloves of garlic. Amending the list now!

Eha June 4, 2012 at 3:11 pm

Beautiful lady – it would have tasted good without – husband of mine [well, for a few years anyways !] had a gift of ‘hiding’ mountains of the blooming stuff in everything! I could write a book of true confessions . . . Warming winter dish anyways . . .

Anna @ The Littlest Anchovy June 4, 2012 at 4:56 pm

Yummo! Your winter dishes are coming at me with full force and I am loving it! I have never made Goulash before so having it in soup form will be great because I can try the flavours out without having to wait for ages.

frugalfeeding June 4, 2012 at 7:01 pm

Fantastic! I’m so glad you use smoked paprika – since it’s the traditional ingredient to use in a goulash. Using normal stuff just isn’t the same – great post.

Jenny @ Ichigo Shortcake June 4, 2012 at 10:42 pm

That definitely looks like wholesome food. It looks so perfect for a cold winter night like the ones we’re having here in Melbourne! :)

Sissi June 5, 2012 at 12:11 am

This dish looks fantastic! Sausages (especially the raw ones) are such a great meat substitute in quick dishes. I must say I have never seen or tasted a beef sausage though. I must make a gulyas soup soon too. It’s not only a winter dish apparently since I crave it now, almost in the summer. Thank you for the inspiration!

Kalyn Seifer June 5, 2012 at 12:22 am

Love it! Reminds me of my great grandmother’s goulash!

Nami | Just One Cookbook June 5, 2012 at 4:15 pm

Whenever I visit you, I miss fall/winter so much. No, no, not the weather. But the comfort food… even though we’re supposed to be summer, the temp dropped from 80F to 59F today. SO COLD!! Now forget ice cream, I want this soup! =)

Lizzy (Good Things) June 5, 2012 at 7:53 pm

Lovely recipe, Martyna, and thank you for the link to my Gulyas. Much appreciated. One point of clarification for Frugal Feeding… smoked paprika is not traditionally used… but is a nice twist.

Sarah O. June 6, 2012 at 2:48 am

That casserole dish looks gorgeous! Almost as good as that goulash… :P

Courtney June 6, 2012 at 8:57 am

This looks so amazing and hearty! And with it still being cold and rainy around here, still perfect for me!

Maureen (@OrgasmicChef) June 6, 2012 at 7:15 pm

What a clever recipe. I like how you did the capsicum and added the paprika.

Bam's Kitchen June 7, 2012 at 2:09 pm

What brand of sausages do you use? I like how you have left everything whole in the goulash as it makes for a lovely presentation.

Martyna @ Wholesome Cook June 7, 2012 at 4:24 pm

They were raw thick organic beef sausages. Just the ones you’d normaly get from the butcher’s, I first encountered this type in England.

Sara (Belly Rumbles) (@bellyrumbles) June 7, 2012 at 3:30 pm

I love your clever suggestion for an alternative to the smoked paprika paste, very clever!

Angelique June 15, 2013 at 9:08 pm

This soup was awsome. Except I used Mild paprika powder, yellow capsicum and i also added chopped leek. Was very different to what we normally cook. :) And yummy


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