Dutch Goulash Soup with Melted Gouda
This Dutch goulash soup brings together tender beef, rich tomatoes and a generous finish of melted cheese for a dish that warms you from the inside out. Red wine and paprika build a deep, aromatic base that comes into its own over an hour of gentle simmering. It's perfect for cold autumn and winter days when you're after something hearty. A scattering of fresh parsley on top makes it look every bit as good as it tastes.
Ingredients
- 1 kg beef, cut into cubes (for goulash), use braising steak such as chuck or shin
- 500 g onions
- 2 tins peeled plum tomatoes, about 800 g total
- 200 g Gouda, grated
- 2 tsp paprika
- 4 tbsp tomato purée
- 1.5 l stock
- 250 ml red wine
- salt and freshly ground pepper
- fresh parsley, chopped
- oil, for frying
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 5 Servings |
|---|---|---|
| Calories | 520 kcal | 2,600 kcal |
| Carbohydrates | 14 g | 70 g |
| Protein | 46 g | 230 g |
| Fat | 26 g | 130 g |
| Fibre | 3 g | 15 g |
| of which sugar | 8 g | 40 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Heat the oil in a large pan and sear the beef over a high heat until well browned. Lift the meat out and set aside.
- Peel the onions and slice them into thin strips. Soften the onion strips in the remaining fat until translucent.
- Add the paprika and tomato purée to the onions and cook briefly, stirring.
- Return the browned meat to the pan. Deglaze with the red wine and bring to a quick boil.
- Pour in the stock. Roughly chop the peeled tomatoes and add them to the pan along with their juice.
- Season with salt, pepper and a little more paprika. Cover and leave to simmer gently for 1 hour.
- Meanwhile, grate the Gouda. Just before serving, scatter the grated cheese into the hot soup and let it melt.
- Taste and adjust with more salt, pepper and paprika if needed, scatter over the fresh chopped parsley and serve straight away.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 520 kcal |
|---|---|
| Carbohydrates | 14 g |
| Protein | 46 g |
| Fat | 26 g |
| Fibre | 3 g |
| of which sugar | 8 g |
Frequently asked questions
Can I freeze goulash soup?
Yes, this soup freezes well. It's best to freeze it without the cheese and stir fresh grated cheese in when you reheat it.
What cheese can I use instead of Gouda?
Good melting cheeses such as Emmental, Gruyère or Edam make a great alternative to Gouda.
Is Dutch goulash soup low in carbs?
Yes, this recipe is relatively low in carbohydrates. Most of the carbs come from the tomatoes and onions.
How long does goulash soup keep in the fridge?
Stored in an airtight container in the fridge, the soup will keep for 3 to 4 days.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.