Beef goulash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion, halved and sliced
- 3 garlic cloves, sliced
- 200g extra lean stewing beef, finely diced
- 1 tsp caraway seeds
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 600ml beef stock
- 1 medium sweet potato, peeled and diced
- 1 green pepper, deseeded and diced
Supercharged topping
- 150g pot natural bio yogurt
- good handful parsley, chopped
Method
- STEP 1
Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
- STEP 2
Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
- STEP 3
Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).
