Goulash soup
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Serves 4 to 6
Cooks In3 hours 5 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 225 11%
Fat 9.2g 13%
Saturates 2.9g 15%
Sugars 4.7g 5%
Protein 21g 42%
Carbs 12.7g 5%
Of an adult's reference intake
Ingredients
- 250 g onions
- 2 cloves of garlic
- 1 green pepper
- 2 tomatoes
- a few sprigs of fresh marjoram
- extra virgin olive oil
- 500 g beef shin , cut into small cubes
- 1 tablespoon paprika
- 1½ litres organic beef stock
- ½ tablespoon caraway seeds
- red wine vinegar
- 1 tablespoon tomato purée
- 200 g potatoes
- sour cream , optional
Recipe From
Jamie Magazine
By Andy Harris
Method
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
- 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.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and 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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