Traditional Hungarian Goulash Soup

We had our first export order for GO BITES® from Hungary this week! Of course, the conversation with our new Hungarian distributor soon drifted onto traditional Hungarian food. Hungarian Goulash soup is a favourite of mine. Loaded with warming paprika, it’s a great family meal, easy to prepare in advance and come back to after a morning’s exercise out in the chilly autumnal air, be it park run, cycling, football, rugby! I usually make double the amount to either freeze or to keep us going over the whole weekend. We eat this soup with chunks of bread straight from the bread machine (cheating, I know, but so much easier) but, if you like, you can reduce the amount of stock, to make a more ‘stew-like’ version, to serve with pasta, rice or spaetzle.

Ingredients

Ingredients for 4 large portions
  •  600g stewing beef or beef chuck steak, cut into small 1cm cubes
  • 2 tbsp plain flour
  • 3 tbsp sunflower oil to brown the meat
  • 1 tbsp red wine vinegar
  • 3-4 medium onions, peeled and diced
  • 2 sticks celery, diced
  • 2 red peppers, deseeded and diced
  • 1 clove garlic, peeled and crushed
  • 2 tbsp sweet Hungarian paprika
  • 1 heaped teaspoon caraway seeds
  • 1 heaped teaspoon marjoram, or oregano
  • 1 tbsp tomato puree
  • 200g tinned chopped tomatoes
  • 750 ml good beef stock
  • 400g potatoes, peeled and cut into 1 cm cubes
  • Salt and freshly ground black pepper
  • 25g fresh flat-leaf parsley, roughly chopped
  • Soured cream to serve (optional)
 

Nutrition

Nutrition per serving (4)
  • Energy (kcal) 473
  • Carbohydrate (g) 41.5
    • Of which sugars (g) 13.5
  •  Fat (g) 17
    • Of which saturates (g) 4
  • Protein (g) 37.5
  • Fibre (g) 6
  • Salt (g) 1.5

Method

Preparation
  1. Spoon the flour into a bowl, season with a little salt and pepper, and toss the meat around in it so that it is well covered.
  2. In a large heatproof casserole dish, heat 2 tbsp oil and brown the beef in small batches. Set aside on a plate.
  3. Add the red wine vinegar to deglaze the dish so that it is ready to cook the onions. Stir it around, scratching any bits of meat stuck onto the bottom of the pan and then pour the excess off onto the top of the beef pile.
  4. Now the pan should ready to cook the onions. Add another tbsp oil and sauté the onions, celery and red pepper on a gentle heat for a couple of minutes. Then turn the heat down to low, add the garlic, and cover the pan so that the vegetables can sweat very gently until soft.
  5. After about 10 minutes, when the vegetables are really soft and the onion is nicely translucent, remove the lid and stir in the paprika, caraway seeds and marjoram, the tomato puree, the tomatoes, beef and beef stock. Bring to the boil, then cover and simmer on a very low heat for at least an hour, until the beef is soft and tender.
  6. Add the potatoes and simmer gently for another 30 minutes, until the potatoes are cooked. Season with plenty of salt and pepper and add the flat-leaf parsley.
  7. Serve in warmed soup bowls with a dollop of soured cream and chunks of wholemeal bread.
 

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