Cook Something – Beef Goulash Soup

This hearty beef goulash soup is popular in Austria and Hungary and is great for lunch or dinner.

Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech and Slovak cuisines. Chicken, pork and beef are common such as beef goulash soup. Turkey, duck, lamb, fish and game meats are mostly eaten on special occasions. Hungary is also known for relatively inexpensive salamis and sausages it produces primarily from pork, but also poultry, beef and others.

This recipe serves 4.

Ingredients

• 4 tbsp butter
• 2 medium onions (chopped)
• ¹⁄₂ cup grated carrot
• 2 medium stalks of celery (sliced)
• 3 cloves garlic (sliced)
• 1 medium red pepper (diced)
• 150 g beef mince
• 125 g button mushrooms (sliced)
• ¹⁄₂ tsp paprika
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tbsp dried thyme
• 1 tbsp tomato paste
• 1 whole bay leaf
• 1 400g tin whole peeled tomatoes (blended)
• ¹⁄₂ cup greek yoghurt (or sour cream)
• 3 tbsp chopped parsley
• 750 ml chicken stock

Method

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  1. In a pot sauté the onions, carrot, celery, mushroom and red pepper in the butter until soft and beginning to colour.
  2. Add the garlic, cumin and cinnamon and sauté until the mixture becomes aromatic.
  3. Add the beef mince and fry until browned. Make sure to stir it well while it is cooking so that no meaty lumps form.
  4. Add the paprika, smoked paprika, thyme, tomato paste and bay leaves and gently fry for a minute,
  5. Add the tinned tomatoes and chicken stock and simmer for 30 minutes.
  6. Remove from the heat and stir in the yoghurt and chopped parsley.
  7. Season well with salt and pepper.