Goulash soup

Goulash soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Make this hearty soup the day before eating. It is often served in the crowded beer halls in Munich, Germany.

Ingredients

Quantity Ingredient
60g speck or bacon, cut into strips
1 large onion, finely chopped
1 1/2 tablespoons paprika
500g shin of beef, cubed
1 teaspoon salt
freshly ground black pepper
2 tablespoons vinegar
1 tablespoon tomato paste
1 tablespoon caraway seeds, (optional)
1 garlic clove, crushed
1/2 teaspoon dried marjoram
2 litres beef stock
3 potatoes, diced

Method

  1. Heat speck or bacon strips in a large pan until fat runs. If speck or bacon is very lean, add a little oil. Add onion and cook until it is golden. Sprinkle with paprika and stir for 1 minute, then add beef and brown very lightly.
  2. Stir in salt, pepper, vinegar and tomato paste. Simmer for 3–4 minutes, then add caraway seeds, garlic, marjoram and stock. Bring to the boil, cover and simmer over a very low heat for 45 minutes or until meat is almost tender.
  3. Add potatoes and cook for a further 20 minutes or until potato is tender. Adjust seasoning before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again