A soul warming and tender meal that is perfect for winter and perfect for sharing with a promise you'll be back for seconds 😋
I came across goulash soup a number of years ago and ever since it has become a staple for me during winter, especially when I know I'm need of some iron as my soups tend to be vegetable heavy.
I took the liberty over the years to play around with different spices to flavour the soup as each region of Eastern Europe has their own take. So below you'll find my own personal little blend 🧙🏼♀️
I will admit there is a fair amount of preparation required for this recipe, notably with the capsicums but let me assure you, every moment if worth it.
I typically choose to use oyster blade for this recipe, per the recipe below, although you can always reflect on my most recent posts with Brennan to see if any other cuts of meat will be appropriate, depending on availability, price and whatever you've already got in your kitchen!
Now, let me address the white elephant in the room- bread. The timeless, priceless and perfect accompaniment to soup that is not soft and bite sized. However, in previous posts I've touched on the necessity for creativity, experiment and curiosity. I have found that small pieces of bread with crusts removed that are soaked through can in fact pass as soft and bite sized. Remember, you always have the fork test up your sleeve to rule out concern.
I also found that the kind of bread I chose to eat on the side could really change the flavour of the soup. So consider this for both flavour and texture factors 😎
Goulash Soup
Serves 6
INGREDIENTS
1 tablespoon of ghee
700g oyster blade beef, diced into 1.5cm pieces
3 garlic cloves, crushed
1 onion, diced
8 cups beef stock
6 medium sized potatoes, diced into 1.5cm pieces
2 carrots, diced
2 capsicums, roasted peeled and diced
4 bay leaves
8 allspice berries
1 tablespoon paprika
1 tsp marjoram
½ tsp caraway seeds, ground
Salt and pepper to taste
METHOD
1. Toss the diced beef in the garlic with salt and pepper to taste.
2. Heat the ghee in a pot and then add the diced beef. Saute until golden brown, approximately 10 minutes.
3. Add the onion, toss and saute for a few minutes, until the onions are translucent.
4. Add the beef stock and bring to the boil. Allow to simmer until the beef is soft, approximately 1 hour.
5. While the beef is cooking, boil or roast the capsicums and then set aside in an empty bowl and cover with glad wrap. Allow them to steam until they are cool enough to handle.
6. Once the capsicums are cool, peel, seed and dice them.
7. Dice the carrots and potatoes, and place the potatoes in a bowl under cool water. Allow them to sit however make sure you drain them before adding to the soup.
8. Once the beef is tender, add the capsicums, carrots, potatoes, paprika, marjoram, caraway seeds and simmer for approximately 10-15 minutes until the vegetables are soft.
9. Add salt and pepper to taste.
10. Remove the bay leaves and allspice before serving.
I look forward to this Goulash Soup becoming a staple in your winter cuisine as well ❄️✨
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