GOULASH SOUP

August 10, 2012 Alison Lambert

This is one of those soups which crosses the boundaries – is it is a soup or 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

1 kg stewing steak

2 Tbsp flour or gluten free flour

Vegetable oil

2 medium onions, diced

4 medium carrots, diced

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

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).