Goulash Soup

Shopping list

• 500 g beef shin — cut into 2 cm cubes

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• 2 piece onions — finely chopped

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• 3 clove garlic cloves — minced

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• 1 piece red bell pepper — diced

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• 300 g waxy potatoes — peeled and cut into 1.5 cm cubes

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• 2 tbsp sweet paprika — Hungarian if possible

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• 0.5 tsp hot paprika — or to taste

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• 1 tsp caraway seeds

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• 1 tbsp tomato purée

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• 1.5 l beef stock

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• 2 tbsp sunflower oil

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat the sunflower oil in a large, heavy pot over medium heat. Add the chopped onions and sauté for 6– 7 minutes until soft and starting to colour.

2. 2

   Add the minced garlic and cook for 1 minute until fragrant.

3. 3

   Push the onions to the side of the pot, add the beef cubes and brown them on all sides for 5– 6 minutes.

4. 4

   Stir in the sweet paprika, hot paprika, caraway seeds and tomato purée. Cook for 1 minute, stirring constantly to prevent the paprika burning.

5. 5

   Add the diced red bell pepper and stir well. Pour in the beef stock, season with salt and black pepper, and bring to the boil.

6. 6

   Reduce heat to low, cover and simmer for 1 hour, stirring occasionally, until the beef is tender.

7. 7

   Add the cubed potatoes and simmer uncovered for a further 20– 25 minutes until the potatoes are cooked through and the soup has thickened slightly.

8. 8

   Taste and adjust seasoning. Ladle into bowls and serve piping hot, optionally with crusty bread or csipetke (pinched dumplings).