Hungarian goulash soup

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• Stellou

  08 January 2010

  Stellou rated this recipe

  

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• missiswhizz

  11 February 2012

  missiswhizz rated and commented on this recipe

  

  seasoning to taste a must as always, also, i added more chilli and a little more garlic to give it a bite, fab recipe to guide the soup though and it tastes very similar to some goulash soop i ate in prague 2 days earlier :)

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• Papoy

  24 March 2012

  Papoy rated and commented on this recipe

  

  Great recipe, thank you. Similar to Goulash I've had in Hungary. It's better to use crushed paprika like Eros Pista rather than chilli if you can get it, for a more authentic spiciness that can then be stronger as it doesn't build up the more you eat like chilli does. Also found it takes longer than half an hour to cook the potatoes through on a simmer heat, best to put them in 45-50 mins before the end.

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• Tigbun

  25 August 2012

  Tigbun rated and commented on this recipe

  

  Very tasty, thanks!!

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Ingredients

• 1tbsp veg oil
• 1oz butter
• 1 onion, finley chopped
• 2lb 4oz shin beef, cubed
• 1tsp paprika
• 1/2tsp caraway seeds
• 1/2tsp fresh thyme leaves
• 1 clove garlic, crushed
• 2pts beef stock
• 1 red pepper, seeded and chopped
• 1 fat red chilli, seeded and chopped
• 400g chopped toms
• 1tbsp tomato puree
• 1lb floury potatoes, peeled and cut into small cubes

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Serves 4

Preparation and cooking times

Ingredients

• 1tbsp veg oil
• 1oz butter
• 1 onion, finley chopped
• 2lb 4oz shin beef, cubed
• 1tsp paprika
• 1/2tsp caraway seeds
• 1/2tsp fresh thyme leaves
• 1 clove garlic, crushed
• 2pts beef stock
• 1 red pepper, seeded and chopped
• 1 fat red chilli, seeded and chopped
• 400g chopped toms
• 1tbsp tomato puree
• 1lb floury potatoes, peeled and cut into small cubes

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