So after talking so much about one of my favorite winter dishes (and food of the Gods), I decided to give you my recipe for Goulash Soup.
I got the original recipe from Jamie Oliver but I tweaked the ingredients of course, but the directions are from Jamie Oliver. Here’s the original recipe.
• Extra-virgin olive oil
• 250g onions, sliced
• 2 garlic cloves, crushed
• 1 pepper, deseeded and diced
• 500g beef shin, cut into small cubes
• 1 tbsp paprika
• 1½ litres beef stock
• Red wine
• 2 tbsp tomato paste
• 200g potatoes, peeled and diced
• Sour cream (optional), to serve
• 250g onions, sliced
• 2 garlic cloves, crushed
• 1 pepper, deseeded and diced
• 500g beef shin, cut into small cubes
• 1 tbsp paprika
• 1½ litres beef stock
• Red wine
• 2 tbsp tomato paste
• 200g potatoes, peeled and diced
• Sour cream (optional), to serve
1. Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened. Add the beef and continue to cook until the meat is browned and the vegetables are cooked. Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
2. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked. Serve with a dollop of sour cream, if you like.
2. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked. Serve with a dollop of sour cream, if you like.
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