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Goulash Soup
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518414
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 500 g lean beef
- 2 large onions
- 2 large potatoes, peeled
- 2 tbsp vegetable oil
- 3 tbsp powdered sweet paprika
- 1 tsp powdered hot paprika
- 1 tsp caraway seeds
- 1 tsp thyme (fresh or dried)
- 1 bay leaf
- 1 tsp marjoram (fresh or dried)
- ½ cup tomato puree
- 50 ml white vinegar
- 1 L beef stock or 2 stock cubes dissolved in 1 L of water.
- black pepper
Directions
- Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.
- Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.
- Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently cook the onions until they turn yellowish.
- Add the beef cubes and cook for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika, and stir well to disperse clumps.
- Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 minutes.
Notes
Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly-cut chives before serving.
Add 100 ml red wine after frying beef/onions.
For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot, and 1 leek (all chopped) with the onions.