Thursday 1 July 2010

Day 18: Slovakian Goulash Soup

Day 18
The Netherlands 2
Slovakia 1
Brazil 3
Chile 0


I have just returned from a weekend in Budapest and I had the below soup or a variation of it every day for my lunch. I know the paprika is Hungarian but the Goulash is also a very popular dish in Slovakia.

The rule of tongue with this soup is to really let the beef simmer away for as long as you can, as the longer you leave it the more tender it will become.

750g Beef
2 onions
300g potatoes
4 carrots
1 beef stock cube
1 litre of water 

Tbsp Hot paprika
Tsp sweet paprika
Tsp cumin seeds
Tsp salt & pepper
40ml tomato puree
Half a red & green chilli
2 large tomatoes
Half a green pepper
50g butter

Cooking utensils
Large Saucepan
Non-Stick Frying pan
Chopping board
Sharp Knife
Potato peeler

- Cut your beef into small even sized pieces
- Chop up your onions, tomatoes, peeled potatoes, green pepper & carrots into even sized pieces
- Finely chop your chili and garlic
- Dissolve your beef stock cube in half of the water


- In a non-stick frying pan brown and seal your beef (personally I find it best to do this in a non-stick frying pan as it will not stick)
- In a large saucepan sauté your onions in some butter Рadd your beef when they are sealed

- After 5-7 minutes you will not need to add your spices. Cook together for a couple of minutes stirring completely so all are mixed together

- Now add your tomato puree and garlic & chilli
- Add your liter of water with half of it being dissolved in the beef stock cube.

- Let mixture get to the boil and turn down to a simmer. Simmer together for an hour.

- After an hour you can now add your potatoes and carrots and cook for a further hour 

- For the final 30 minutes you will now add your chopped tomatoes and green pepper

- The Goulash Soup is ready when the potatoes are tender and the beef breaks apart

- Serve with Fresh Bread


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