Goulash soup - Hungarian goulash soup
Recipe for a rich, hearty goulash soup with beef and vegetables.
Servings 4 Servings
Calories 526kcal
Ingredients
- 600 g beef chuck or shoulder (braising steak), diced
- 50 g
butter
- 1
onion, roughly chopped
- 3 cloves
garlic, grated or crushed
- 2
red peppers, diced
- 2 1/2 tbsp
sweet paprika
- 1/2 tsp hot paprika
- 1/2 tsp smoked paprika
- 1/2 tsp
ground cumin
- 3 tbsp
tomato purée
- 2 tbsp plain flour
- 800 ml beef stock
- 1 tin
chopped tomatoes
- 1 bay leaf
- 600 g potatoes, diced
- 300 g
carrots, sliced
- 1 handful parsley, finely chopped
Olive oil
- Salt and freshly ground pepper
To serve
- Crème fraîche and chopped parsley
Instructions
- Heat a little oil in a large pot and brown the meat well all over. Season with salt and freshly ground pepper.
- Add the butter and let it melt, then fry the onion, garlic and half the peppers until the onion is translucent. (Keep the remaining peppers for later.)
- Add the spices and tomato purée and fry for a couple of minutes, then sprinkle over the flour and stir it in.
- Add the stock, chopped tomatoes and bay leaf, cover with a lid and let it simmer for about 1 1/2 hours.
- Add the potatoes, carrots and the remaining peppers and simmer for a further 30 minutes, or until the meat and vegetables are tender.
- Stir the parsley into the soup and season to taste with salt and freshly ground pepper.
- Serve the soup with crème fraîche and chopped parsley.
Nutrition
Calories: 526kcal | Carbohydrates: 48g | Protein: 42g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 1072mg | Potassium: 1910mg | Fiber: 9g | Sugar: 10g | Vitamin A: 17382IU | Vitamin C: 116mg | Calcium: 118mg | Iron: 7mg