- February 2021
- Serves 6
- Hands-on time 15 min, simmering time 60-75 min
This comforting, slow-simmered goulash soup – our version of the classic Hungarian stew in soup form – is a meal in itself.
- 5.9g (1.6g saturated)
- 21.9g (9.7g sugars)
- Oil for frying
- 500g organic beef shin or stewing steak, cut into small chunks
- 1 onion, chopped
- 1 large carrot, chopped
- 2 celery sticks, chopped
- 1 green pepper, chopped
- 2 medium-large potatoes, peeled and cut into chunks
- 2 garlic cloves, sliced
- ½ bunch fresh flatleaf parsley, stalks chopped, leaves reserved
- 1 tsp caraway seeds
- 1 tbsp sweet paprika, plus extra to serve
- 1 tbsp tomato purée
- 1 tsp dried marjoram or oregano
- 400g tin chopped tomatoes
- 1.5 litres beef stock
- Soured cream to serve
- Heat a glug of oil in a large saucepan or casserole (with a lid). Season the meat, then fry until browned all over. Set aside.
- Add another glug of oil to the pan, then add all the vegetables, garlic and parsley stalks, and cook for 10 minutes until softening. Stir in the spices and cook for another 1-2 minutes, then stir in the tomato purée, dried herbs, chopped tomatoes, beef and stock. Bring up to the boil, then partially cover with a lid and simmer gently for 1 hour to 1 hour 15 min until the meat is tender (see Make Ahead).
- Garnish with soured cream, parsley leaves and black pepper to serve.
Cool the soup completely, then freeze in portions in sealed bags or containers for up to 3 months.
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