It took me years to perfect my goulasch soup recipe. This is the ultimate version. I can promise you, I never had anyone dislike it..and they’d usually go for seconds and thirds- I guess that’s a good sign. It’s a bit of work,but it’s totally worth it. the effect is mindblowing!
ingredients you will need : will feed about 8-10 people
2 large carrots-diced finely
2 large onions-chopped roughly
4-5 sticks of celery- chopped finely
2 cans of tomatoes
4 cloves of garlic
1 can of tomato purée- about 2 tbsp
about a kilo of good stew-like beef. (2 pounds)
3-4 l of beef stock ( it’s completely okay to use stock concentrate or bulion cube in this case)
2 bay leafs
1 tsp of chili
1 tsp of cumin
1 tsp of sugar
salt,pepper to taste
4-5 large potatoes-diced
3 large red peppers- diced
juice of 1 lemon
how to make it? well, dice the beef in about 3×3 cm cube, fry it off adding pepper,paprika,chili, on a bit of olive oil, just to brown it and put it aside. on the same oil, sweat off the carrots,celery,onions. season with salt and pepper.add tomato purée,canned tomatoes,and throw the beef back in.add the stock and bayleafs. let it come to the boil, add garlic,cumin(some other spices you like f/e corriander powder, onion powder, a pinch of marjorie,thyme). let it simmer for about 1 hr 15 minutes minimum. I let it simmer for about 90 minutes to make sure the beef is just melting in your mouth. the beef needs that time to get tender,as we’re using stew-sort of beef!(stir around every now and then) about 30 min before the beef is done- throw in the diced potatoes and peppers- the potatoes will cook and the peppers will stay in tact. finish off with lemon juice. season to taste if still needed.
how to serve it? well, of course in large bowl, with a piece of bread. what I like to do is to put some sour cream and some shredded cheese on top of my portion. it’s heavenly. always a winner! enjoy it guys!