Thick Goulash Soup recipe
information
550 calories per serving
ingredients
350 g (12 oz) lean boneless pork
225 g (8 oz) brisket of beef
2 onions
100 g (4 oz) carrots
1 green pepper
450 g (1 lb) tomatoes
2 tablespoons oil
1 litre (1 3/4 pints) hot water
salt and freshly milled black pepper
1 tablespoon paprika
pinch each of cayenne and garlic powder
4 tablespoons single cream
225 g (8 oz) brisket of beef
2 onions
100 g (4 oz) carrots
1 green pepper
450 g (1 lb) tomatoes
2 tablespoons oil
1 litre (1 3/4 pints) hot water
salt and freshly milled black pepper
1 tablespoon paprika
pinch each of cayenne and garlic powder
4 tablespoons single cream
method
1. Cut the meat into small, even cubes. Cut the onions into rings. Scrape, wash and slice the carrots. Halve the pepper, remove the core and seeds, wash and cut into strips.
2. Peel and dice the tomatoes, making sure that you do not lose the juice.
3. Heat the oil in a saucepan and fry the onion rings. Add the meat and fry for 5 minutes, stirring occasionally, so that the meat is completely sealed. Add the carrots, peppers, tomatoes and juice, fry quickly and then pour on the hot water.
4. Season with salt and paprika, cover the pan and simmer gently over a low heat for 1 hour.
5. Season to taste with pepper, cayenne, garlic powder and a little more salt if necessary. Stir in the cream just before serving.
2. Peel and dice the tomatoes, making sure that you do not lose the juice.
3. Heat the oil in a saucepan and fry the onion rings. Add the meat and fry for 5 minutes, stirring occasionally, so that the meat is completely sealed. Add the carrots, peppers, tomatoes and juice, fry quickly and then pour on the hot water.
4. Season with salt and paprika, cover the pan and simmer gently over a low heat for 1 hour.
5. Season to taste with pepper, cayenne, garlic powder and a little more salt if necessary. Stir in the cream just before serving.
serving amount
serves 6
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