Ingredients
- 1 kg stewing steak
- 2 Tbsp flour or gluten free flour
- Vegetable oil
- 2 medium onions, diced
- 4 medium carrots, dieced
- 2 celery sticks, light coloured leaves and all, diced
- 5 garlic cloves, crushed
- 4 Tbsp good sweet paprika (don’t skimp)
- 2 Tbsp caraway seeds, crushed
- 60g tomato paste
- 3 bay leaves
- 2 litres good beef stock
- 4 potatoes, peeled and chopped small
- Sea salt
- Freshly ground black pepper
- Soured creamed and parsley to serve
BEEF GOULASH SOUP
Method
- Trim the meat and cut into bite-sized chunks
- In a large bowl, mix the flour with a teaspoon each of salt and pepper
- Add the beef and toss so that all the chunks are dusted with flour
- Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next
- Take care not to crowd the pan or the beef will steam rather than brown
- Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery and garlic
- Cook gently for about 10 minutes until they start to soften
- Add the beef, paprika, caraway seeds, tomato paste and bay leaves, then pour in the beef stock
- Stir well, cover the pan and simmer for at least an hour and a half until the beef is starting to get tender
- Add the potatoes and continue to simmer for another 30 minutes
- Check the seasoning before serving
- Serve in soup bowls with a generous spoonful of soured cream and sprinkling of parsley (if you like)
Comments
This is one of those soups which crosses the boundaries – is it is a soup or is it a stew? It is a soup which is commonly found in Hungary. Don’t skimp on the paprika as this spice is the secret to a good goulash!
Serves 6-8
Thanks to Waitaki Bacon and Ham for providing the beef for the demonstration
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