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Goulash soup

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

  1. 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.
  2. Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
  3. Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
  4. 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.
  5. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
  6. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
  7. 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.
  8. Serve with a dollop of sour cream, if you like.


Watch the video: Hungarian Beef Gulyas Soup


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