It's autumn, time for goulasch soup.
Posted: 22 Sep 2024, 17:56It's not goulasch, it's a soup.
Well, it is a type of goulash, but then blitzed.
1lb braising steak or other cheap joint cut in small chunks
vegetable oil
1 medium onion, diced
1 medium carrot, diced
celery sticks, leaves and all, diced
1/2 red pepper, seeded and diced
3 garlic cloves, crushed
2 tbsp paprika - it does not have to be smoked
1 dsp caraway seeds, crushed (optional)
2 tbsp tomato purée
bay leaf or two
1 litre/2 pints beef stock
a few baby potatoes, (1/2 lb) peeled and chopped into small cubes
S&P to season.
Oil a deep pan and then put in all the meat and veg and cook on low till the meat is browned. Add the paprika etc and cook for another minute. Now add the stock and simmer for about an hour or slow cook (the best way) for as long as you like. When the meat is falling apart add the potatoes and seasoning for another 20 minutes or so.
Do not add any thickeners such as flour paste or cream as this will be a thick soup on its own. When it has cooled a bit blitz or food process it to a smooth consistency, add a bit more stock if it's a bit thick. It's a soup, there is no right or wrong way to do it. Eat with buttered bread chunks.
It freezes for later use. Some supermarkets in their Euro section now do Maggi Gulyás Leveskocka cubes as an alternative to beef stock. Greg and Agnes, my Polish friends and neighbours, swear by them.
Well, it is a type of goulash, but then blitzed.
1lb braising steak or other cheap joint cut in small chunks
vegetable oil
1 medium onion, diced
1 medium carrot, diced
celery sticks, leaves and all, diced
1/2 red pepper, seeded and diced
3 garlic cloves, crushed
2 tbsp paprika - it does not have to be smoked
1 dsp caraway seeds, crushed (optional)
2 tbsp tomato purée
bay leaf or two
1 litre/2 pints beef stock
a few baby potatoes, (1/2 lb) peeled and chopped into small cubes
S&P to season.
Oil a deep pan and then put in all the meat and veg and cook on low till the meat is browned. Add the paprika etc and cook for another minute. Now add the stock and simmer for about an hour or slow cook (the best way) for as long as you like. When the meat is falling apart add the potatoes and seasoning for another 20 minutes or so.
Do not add any thickeners such as flour paste or cream as this will be a thick soup on its own. When it has cooled a bit blitz or food process it to a smooth consistency, add a bit more stock if it's a bit thick. It's a soup, there is no right or wrong way to do it. Eat with buttered bread chunks.
It freezes for later use. Some supermarkets in their Euro section now do Maggi Gulyás Leveskocka cubes as an alternative to beef stock. Greg and Agnes, my Polish friends and neighbours, swear by them.
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