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Gulaschsuppe
A hearty German-style goulash soup — thick, peppery and packed with beef, potatoes and paprika.
20 min
Prep
1 hr 11 min
Cook
Medium
Difficulty
13
Ingredients
8
Steps
Ingredients
Servings
- 150 gm stewing beef, cubed small
- 1 tbspn vegetable oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 small red pepper, diced
- 1 medium potato, peeled and cubed
- 2 tspn sweet paprika
- ½ tspn caraway seeds
- 1 tbspn tomato purée
- 400 ml beef stock
- 1 tspn red wine vinegar
- Salt and pepper
- Crusty bread, to serve
Method
- 1
Heat the oil in a saucepan over a high heat. Brown the beef on all sides. Remove and set aside.
- 2
Lower the heat, add the onion and cook for until soft.
- 3
Add the garlic, red pepper, paprika and caraway seeds and cook for .
- 4
Stir in the tomato purée and cook for .
- 5
Return the beef to the pan, add the stock and bring to a simmer.
- 6
Cover and cook gently for .
- 7
Add the potato and cook for a further until the beef and potato are tender.
- 8
Stir in the vinegar, season with salt and pepper, and serve with crusty bread.
Notes
- This is a soup-stew hybrid — thick enough to be a main course with bread.
- Good quality sweet paprika makes all the difference.
- A spoonful of sour cream on top is the perfect finishing touch.