Day 3 ~ One our favourite recipes from the book!
GOULASH SOUP Serves 6
3 Tablespoons olive oil
750g [1 1/2 lb] boneless lean beef, diced
2 onions finely chopped
2 Garlic cloves finely chopped
2 Celery sticks, sliced
3 Tablespoons paprika
1 Tablespoon caraway seeds
1.2l [2 pints] beef stock
600ml [1 pint] water
1/4 teaspoon dried thyme
2 Bay leaves
1/4 teaspoon Tabasco sauce
3 Tablespoons tomato purée
250g [8 oz] Potatoes, cut into 1cm [1/2 inch] cubes
3 Carrots, cut into 1cm [1/2 inch] cubes
6-8 teaspoons soured Cream [Optional]
- heat the oil, add the beef in batches cook until browned. Remove with a slotted spoon and drain on kitchen paper. Add onion, garlic and celery cook for 5 mins until soft.
- Remove pan from heat and stir in Paprika, caraway, stock and water. Add thyme, bay leaves, Tabasco and tomato purée. Stir well and add the beef. Bring to the boil and simmer for about 30 mins.
- Add the potatoes and carrots, simmer a further 30 mins until potatoes are tender. Remove and discard the bay leaves. Serve and garnish with soured cream if desired.
I don't bother with the soured cream and usually boil some pasta to add to my other halfs serving ~ he's a pasta addict and I have a wheat intolerance but sometimes I use corn pasta.
I sometimes reduce the fluids to make a stew and if there's any leftovers I add more fluid and have as soup the next day.