Jamie Magazine
By Andy Harris
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Goulash soup
3 hrs 5 mins
Not Too Tricky
serves 4 to 6
About the recipe
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
Recipe From
Ingredients
250g onions
2 cloves of garlic
1 green pepper
2 tomatoes
a few sprigs of fresh marjoram
extra virgin olive oil
500g 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
200g potatoes
optional: sour cream
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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