The Local Grill’s Smoky Goulash Soup

The Local Grills' Smokey Goulash Soup


  • 2 kg beef shin or shoulder, or any tender part of the beef cut into 2×2 cm cubes
  • 2 tablespoons olive oil
  • 5 medium onions, chopped
  • 5 cloves of garlic
  • 4 tablespoon marjoram, chopped
  • 4 carrots, diced
  • 4 celery leaves
  • 4 medium tomatoes, peeled and chopped, or 5 tbs. tomato paste
  • 150ml red wine vinegar
  • 4 fresh green peppers, chopped
  • 5 medium sweet potatoes, cubed
  • 5 tablespoon smoked paprika powder
  • 3 teaspoon ground caraway seed
  • 3 bay leaf
  • ground black pepper and salt according to taste
  • 3lt beef stock
  • 250ml crème fraiche for serving – optional 


  1. Add a good splash of oil to a large pot and gently sauté the onions, garlic and pepper until softened.
  2.  Season the beef with half the paprika, garlic, marjoram, salt and pepper. Add a dash of the oil and mix well.
  3. Place the beef cubes in a ovenproof dish and roast in a Big Green Egg with wood chips for added smoked flavor, until browned. (High heat 280◦C)
  4. Stir in the paprika into the pot and cook for 2 more minutes, then add 200ml of the beef stock.
  5. Bring to the boil and cook until reduced by half. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.

  6. Add the beef and enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked

Serve with a dollop of sour cream, if you like.

Makes 20 portions

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