Slow-cooker goulash soup
500 min · 31 g protein · 359 cals / serving
The matlåda favourite that fills a Swedish freezer every autumn: tender chunks of beef, potato, carrot and red pepper in a deep red broth fragrant with sweet paprika, caraway and marjoram, cooked slowly until it tastes of hours. Finish each bowl with a spoon of gräddfil and parsley, and freeze the rest in lunch boxes.
Ingredients
- 1 1/2 lb beef stew meat diced beef for stewing, raw, in 2 cm cubes
- 1 1/4 tsp salt
- 2 tsp canola oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 tbsp sweet paprika paprika
- 1 tsp caraway seed, crushed
- 1 tsp dried marjoram
- 1 can (14 oz) crushed tomatoes, canned, with liquid
- 5 1/2 cups beef broth canned beef stock
- 4 medium potatoes, peeled, in 2 cm cubes
- 3 medium carrots, sliced
- 2 red bell peppers, in 2 cm pieces
- 2 bay leaf
- 1/2 tsp black pepper
- 2 tsp red wine vinegar
To serve
- 1/4 cup chopped fresh parsley
Steps
- Season the beef with the salt. Heat the oil in a large frying pan over high heat and brown the beef in two batches until well colored, 4 minutes each. Move it to the slow cooker.
- Lower the heat to medium, add the onions to the pan and cook 5 minutes until soft and golden. Stir in the garlic, paprika, caraway, marjoram and tomato paste for 1 minute (paprika burns easily, so keep it moving), then loosen with a ladle of the broth and scrape everything into the slow cooker.
- Add the crushed tomatoes, the rest of the broth, the potatoes, carrots, red peppers, bay leaves and pepper. Stir.
- Cover and cook on LOW for 8 hours or HIGH for 4–5, until the beef is very tender.
- Remove the bay leaves, stir in the vinegar and taste for salt and paprika.
- Ladle into bowls and top with a spoon of gräddfil and parsley.
Good to know
Pressure cooker instead?
Brown the beef and onions on SAUTÉ, add everything else and cook at HIGH pressure 25 minutes with a 15-minute natural release.
How does it keep as a matlåda?
4 days in the fridge and 3 months in the freezer, and it is better on day two. The potatoes soften a little when frozen; that only thickens the soup. Reheat until it bubbles, in a pan or the microwave, stirring once, and add the gräddfil after.
Want more heat?
Add 1 tsk chili flakes or a little hot paprika with the sweet paprika, as many Swedish versions do.
Per
- Calories
- 60
- Protein
- (35%)
- 5 g
- Fat
- (34%)
- 2 g
- Carbohydrates
- (32%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 163 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2152 kcal goes into the pot and 3820 g of ingredients comes out as about 3600 g of food: 60 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.