beef-goulash

Beef Goulash Soup

RatingDifficultyIntermediate

This hearty dish is popular in Austria and Hungary, and is great for lunch or dinner.

beef-goulash
Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 4 tbsp butter
 2 white onion, chopped
 ½ cup grated carrot
 2 stalks celery, sliced
 3 cloves garlic, sliced
 1 red pepper, diced
 150 g beef mince
 125 g button mushrooms, quartered
 ½ tsp paprika
 1 tsp smoked paprika
 2 tsp ground cumin
 2 tsp ground cinnamon
 1 tbsp dried thyme
 1 tbsp tomato paste
 1 bay leaf
 400 g tin whole peeled tomatoes, blended
 750 ml chicken stock
 ½ cup greek yoghurt or sour cream
 3 tbsp chopped parsley
1

In a pot sauté the onions, carrot, celery, mushroom and red pepper in the butter until soft and beginning to colour.

2

Add the garlic, cumin and cinnamon and sauté until the mixture becomes aromatic.

3

Add the beef mince and fry until browned. Make sure to stir it well while it is cooking so that no meaty lumps form.

4

Add the paprika, smoked paprika, thyme, tomato paste and bay leaves and gently fry for a minute,

5

Add the tinned tomatoes and chicken stock and simmer for 30 minutes.

6

Remove from the heat and stir in the yoghurt and chopped parsley.

7

Season well with salt and pepper.

Ingredients

 4 tbsp butter
 2 white onion, chopped
 ½ cup grated carrot
 2 stalks celery, sliced
 3 cloves garlic, sliced
 1 red pepper, diced
 150 g beef mince
 125 g button mushrooms, quartered
 ½ tsp paprika
 1 tsp smoked paprika
 2 tsp ground cumin
 2 tsp ground cinnamon
 1 tbsp dried thyme
 1 tbsp tomato paste
 1 bay leaf
 400 g tin whole peeled tomatoes, blended
 750 ml chicken stock
 ½ cup greek yoghurt or sour cream
 3 tbsp chopped parsley

Directions

1

In a pot sauté the onions, carrot, celery, mushroom and red pepper in the butter until soft and beginning to colour.

2

Add the garlic, cumin and cinnamon and sauté until the mixture becomes aromatic.

3

Add the beef mince and fry until browned. Make sure to stir it well while it is cooking so that no meaty lumps form.

4

Add the paprika, smoked paprika, thyme, tomato paste and bay leaves and gently fry for a minute,

5

Add the tinned tomatoes and chicken stock and simmer for 30 minutes.

6

Remove from the heat and stir in the yoghurt and chopped parsley.

7

Season well with salt and pepper.

Beef Goulash Soup