Goulash Soup is a classic pub soup, hearty and nourishing and perfect for keeping warm on cold days in the winter months. It is eaten both as a snack or as a main course and is served with rye bread.
serves 4-6
Ingredients
300 g chuck steak (neck)
2 medium-sized potatoes
1 medium-sized onion
1 tablespoon of lard
1 tablespoon of ground sweet paprika
2 tablespoons of coarse flour
1 teaspoon of ground cumin
3 cloves of ground garlic
Salt
Pepper
1 tablespoon of marjoram
1.2 l of beef stock
Method
Cut the meat into small cubes (0.5 x 0.5 cm) and add salt and pepper. Sautee the onions in lard until golden, add cumin and the meat and leave to simmer, until all of the liquid released by the meat cooks off. Sprinkle in the flour and simmer until brown. Add garlic, paprika and pour in the broth.
Stir until the roux has dissolved, add salt and pepper and bring to the boil. Reduce the heat and leave to thicken for atleast 25 minutes. After 10 minutes at the boil add dry marjoram and potatoes, cut into small cubes of 1 x 1 cm and cook until soft.
Photo: OhMyChef
