Goulaschsuppe
(1)
3 hours 20 min
If you holiday in Austria or Germany you will find this fabulous dish in almost every eatery. This recipe has been tweaked after each holiday there and is now the one we use every time. Cook it long and slow to let the flavours develop. Serve with warm rolls and garlic mayo.
5 people made this
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 tablespoons garlic, minced
- 3 peppers (red, green and yellow), seeded and cut into chunks
- 1 large or 2 medium potatoes, peeled and chopped in 1cm cubes
- 3 tablespoons tomato puree
- 500g shin of beef, cut into 2cm cubes
- 1 teaspoon dried marjoram
- 2 bay leaves
- 1 heaped teaspoon paprika
- 1/2 teaspoon ground caraway seeds
- 1 teaspoon lemon juice
- salt and pepper, to taste
- 500ml vegetable stock
Method
Prep:20min ›
Cook:3hr ›
Ready in:3hr20min
- Heat the oil in large saucepan over a medium heat and saute onions till soft, then add garlic and cook for 1 minute. Add peppers, mix and cook 5 minutes. At this stage add tomato puree along with beef, marjoram, bay leaves, paprika, caraway seeds, lemon juice, salt, pepper and 500ml stock.
- Increase the heat to high, bring to the boil then reduce heat till soup is only just bubbling and partially cover pan with lid. This soup works best when cooked on the hob for at least three hours. Allow steam to escape from pan so soup can reduce and thicken, topping up with more stock when necessary.
- Add potatoes and adjust seasoning 30 minutes prior to end of cooking time. Serve hot with rolls and mayo.
Substitutions
Instead of 3 tablespoons tomato puree you can use 1 tin of chopped tomatoes.
