Beef Goulash Soup


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This beef soup is perfect for those chilly, fall afternoons!

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Time needed

25 min preparation

Serving Size / Yield

4 servings


  • 2 Tbs. cooking oil
  • 1 lb. boneless beef chuck roast, cut into 1/2-inch pieces
  • 2 C. potatoes, peeled and cut into 1/2-inch cubes
  • 3/4 C. chopped onion
  • 2 cloves garlic, minced
  • 1 Tbs. fresh thyme or 1 tsp. dried thyme, crushed
  • 1 14-oz. can beef broth
  • 1 8-oz. can tomato sauce
  • 2 Tbs. red wine vinegar
  • 2 tsp. Worcestershire sauce
  • 1/4 C. all-purpose flour
  • 2 Tbs. Hungarian sweet paprika
  • 1/2 C. water
  • 3/4 C. loose-pack frozen peas
  • 1/4 C. fresh parsley
  • salt to taste
  • pepper to taste

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In a 4- or 6 quart pressure cooker, heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat. Return all the meat to the cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1cup water, vinegar and Worcestershire sauce. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 10 minutes. Allow pressure to come down naturally. Carefully remove lid. Meanwhile, in a small mixing bowl, stir together flour, paprika and 1/2 cup water. Add peas, parsley to cooker. Slowly add flour mixture to cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and black pepper to taste.

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