Goulash soup

Who doesn’t like hot soup on a cold day? This recipe for goulash soup is both hearty and nourishing and perfect for lunch or dinner or putting your feet up on a wintery afternoon to watch a favourite movie. A non-stick frypan and a lidded pot or slow cooker will be handy for this recipe. Serves 4 to 6 persons.

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Course: Soup

Ingredients Method Notes

Ingredients

2 tbsp olive oil.
400 g beef chuck steak trimmed, 1cm cubes.
1 medium brown onion peeled and chopped ½ cm cubes.
1 medium carrot peeled and chopped ½ cm cubes.
1 stick of celery washed, peeled ½cm cubes.
2 garlic cloves crushed.
11/2 tsp sweet paprika.
1 tsp caraway seeds.
2 Bay leaves.
1 litre beef stock.
20 ml lemon juice.
400 g can diced tomatoes.
450 g potatoes washed and peeled, 1cm cubes.
Salt and Pepper.
Chopped fresh chives to serve.
Sour Cream to serve.

Method

Pre-heat your slow cooker. Alternatively put a very low heat under your pot.
Add oil to pan and turn up the heat. Sear the beef in batches and add to your pot.
When all the meat is browned add the onion and garlic to the pan. Cook for 5 minutes until brown, occasionally stirring. Add carrot and celery and continue cooking. Add the paprika and caraway to the pan and continue cooking and stirring. When all the vegetables are soft add them to the pot.
Deglaze the pan with a little beef stock and add to the pot.
Add the rest of the beef stock, lemon juice and tomatoes to the pot. Stir. Lid and bring the pot to a slow simmer. Simmer for 11/2 hours or until meat is just tender.
Add potatoes and continue simmering for 20 minutes.
Check seasoning with salt and pepper.
Remove bay leaves.
Serve the soup in heated bowls, topped with a dollop of sour cream and a sprinkle of chives.
Crusty bread on the side is a good accompaniment.

Notes

For a thicker soup you could lightly flour the meat before searing or add a little flour to absorb the oil when you add the paprika.
A little lemon zest, unbranched, will enhance the flavour.