Goulash Soup Recipe
There is nothing better than entertaining with a sure bet and my friend Michelle did just that. This Goulash Soup was served in shifts, first to our teens and then we sat down as adults. For a classic bowl of goulash soup choose a sprinkling of parsley and a wedge of gluten-free or artisan crusty bread. For a creamy, stringy and spicy soup add grated cheese, sour cream, and chopped chilies.
The recipe is super simple to stir together and all you do is leave it on the hob to bubble away or make the soup in your slow cooker. It is tasty on the day and as good the day after, so a great make-ahead recipe.
If you are entertaining this is an easy recipe that brings everyone together and as the host, this recipe gives you time to relax too.
I have tweaked Michelle’s recipes which had chopped tomatoes added in at a later stage, so the tomatoes remained chunky. I added everything together to make a smoother soup, which fussy eaters preferred.
- 1.2 kg diced cubed stewing beef
- 2 small onion
- 2 tablespoons olive oil
- 3 cups beef stocks (or 2 stock cubes diluted in the three cups)
- 5 medium potatoes, cut 1.5cm cubed
- 3 carrots, peeled and cute into1cm pieces
- 3 tablespoons sherry / Madeira
- 21/2 teaspoons paprika (mild or smoked)
- 500g tomato passata or tinned chopped tomatoes
- Salt and pepper to taste
- To serve:
- Tabasco to taste
- chopped parsley
- grated cheese
- sour cream
- chopped chillis
- crusty bread
- In a pot add a little oil and fry the onions until translucent.
- Add the meat, carrots, paprika stir and fry for a few minutes until the meat changes, if you are pushed for time you can skip this step.
- Pour in the stock, tomatoes and sherry or Madeira, add salt and pepper and stir.
- Bring the pot to a gentle simmer covered for 11/2- 2 hours depending on the size your beef has been cut.
- Check what the recommended cooking time on the pack or with your butcher.
- Stir occasionally and add more stock if needed.
- If desired season with Tabasco just before serving.
- Serve as bowl food and sprinkle with toppings of your choice or plain with a chunk of bread.
For a quicker soup ask your butcher to cut the meat into smaller chunks.
If you prefer a chunkier soup, cook the soup initially with just in the beef stock and 30 minutes before the end of the cooking time, add chopped tomatoes instead of tomato passata.
If you are serving vegans make a parallel soup with root vegetables and the same sauce. Remembering to use vegan cheese and stock cubes.
Enjoy this wonderful easy to make family dinner or easy entertaining Goulash Soup.