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Goulash Soup recipe from Chef Stephan Schulz 


Chef’s Note: There are so many recipes for Goulash Soup. I like to keep it simple and great tasting. This recipe is easy to make and will keep you warm and wanting more on a cold day. It is quite filling…Enjoy!

Ingredients needed:
• 6 oz of Stewing beef (you can also use steak or top round beef)
• 1/2 stick Celery (Diced)
• 1/2 Carrots (Diced)
• 1 Potatoes (Diced)
• 2 slices Bacon (Diced)
• Four medium Mushrooms (Diced)
• 1 tablespoon Tomato paste
• 3 cups Beef stock (vegetable stock or chicken stock can be used)
• 1/2 tablespoon of Better than Bouillon-beef based
• 1 tablespoon of Corn starch
• 1 tablespoon of Grapeseed oil (note grapeseed oil has a higher burning point)
• Salt and pepper
• Butter 

Equipment needed:
• Cutting board
• Sharp knife
• Pot 
• Frying pan 
• Metal bowl

How to Prep:
• Beef-Dice into small bite-size cubes (remove any fat or any Silver skin)
• Celery-Wash first and dice into small pieces
• Carrots-Peel and dice into small chunks
• Potatoes-Peel and dice into small chunks
• Place Bacon on a baking sheet and bake until Crispy.

• Mushrooms-remove part of the bottom stem and cut mushrooms in half.
• Tomato Paste-1 tablespoon required

Making the Goulash Soup:

• Potatoes-Cook potatoes until almost done, (add salt into the water, if you like more flavour in the potatoes cook them in vegetable stock) once cooked drain and set aside.
• Carrots-Cook carrots until almost tender, (you can use the same water as the potatoes or cook in vegetable stock for more flavour) and set aside.
• Bacon-Once bacon is baked and crispy set aside, when cooled down cut into small pieces and set aside.
• Mushrooms- add the half mushrooms to a frying pan with butter and Grapeseed oil. (Pan fry for 2 to 3 minutes, stir occasionally, and set aside).
• Beef-Add the beef into a bowl and sprinkle with cornstarch, make sure all the beef is covered lightly with cornstarch. 
• Add Grapeseed oil to the pan and when hot, add beef and stir until beef is seared on all sides.
• Add butter to the beef when it is browned and set aside (note- save the drippings/juice from the pan to use again in the Goulash)

• Add the beef to large pot (add the drippings/juice from the frying pan). Put on medium heat, 

• Add the 1/2 tablespoon of Better than Bouillon.
• Add all the remaining ingredients, potatoes, carrots, bacon, tomato paste, mushroom, beef stock.
• Simmer for about 35 – 45 minutes, taste to see if salt and Pepper is needed. 
• Serve hot, serve with warm buttered bread on the side.


Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram: https://www.instagram.com/chef_schulz, for his daily recipe and plated photo posts.

Find more recipes and read more top stories at TOtimes.ca and MTLtimes.ca.

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