Recipes and Cooking Beef Goulash Soup This savory pressure cooker soup recipe tastes like the beef goulash you know and love in a hearty broth. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 16 mins Cook Time: 25 mins Total Time: 41 mins Servings: 4 Yield: 7-1/2 cups (4 main-dish servings) Jump to Nutrition Facts Ingredients 2 tablespoon cooking oil 1 pound boneless beef chuck roast, cut into 1/2-inch pieces 2 cup potatoes, peeled and cut into 1/2-inch cubes (2 medium) ¾ cup chopped onion 2 cloves garlic, minced 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 1 14 ounce can beef broth 1 8 ounce can tomato sauce 2 tablespoon red wine vinegar 2 teaspoon Worcestershire sauce ¼ cup all-purpose flour 2 tablespoon Hungarian sweet paprika ½ cup water ¾ cup loose-pack frozen peas ¼ cup snipped fresh parsley Salt to taste Pepper to taste Directions 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 cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup 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 and 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. Makes 4 main-dish servings (7-1/2 cups). Rate it Print Nutrition Facts (per serving) 444 Calories 16g Fat 42g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 444 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 82mg 27% Sodium 823mg 36% Total Carbohydrate 42g 15% Protein 34g Vitamin C 27.2mg 136% Calcium 50.5mg 4% Iron 7.4mg 41% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.