Beef Family friendly Main

Goulash soup

Name: Goulash soup
Prep time: 10 min
Cook time: 125 min
Total time: 135 min
Yield: 6
Ingredients: 2 tbs plain flour; 2 tbs paprika; 1kg chuck steak, trimmed, cut into 2cm chunks; 2 onions, roughly chopped; 3 garlic cloves, finely sliced; 1 long red chilli, seeds removed (optional), finely chopped; 2 tbs tomato paste; 1/4 cup (60ml) red wine vinegar; 3 cups (750ml) beef stock; 400g can chopped tomatoes; 2 bay leaves; 2 strips pared lemon rind; 1 tbs olive oil; 250g button mushrooms, sliced; Chopped flat-leaf parsley, sour cream and crusty bread, to serve

6 ratings

10m

2h 05m

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Spice up Sunday night dinner with a warming bowl of this taste-filled, hearty soup.

2 tbs plain flour
2 tbs paprika
1kg chuck steak, trimmed, cut into 2cm chunks
2 onions, roughly chopped
3 garlic cloves, finely sliced
1 long red chilli, seeds removed (optional), finely chopped
2 tbs tomato paste
1/4 cup (60ml) red wine vinegar
3 cups (750ml) beef stock
400g can chopped tomatoes
2 bay leaves
2 strips pared lemon rind
1 tbs olive oil
250g button mushrooms, sliced
Chopped flat-leaf parsley, sour cream and crusty bread, to serve

Method

1.

Preheat the oven to 180°C.
2.

Put the flour and 1 tbs paprika in a bowl, season and stir to combine. Add the beef and toss to coat. Transfer to a casserole.
3.

Add onion, garlic, chilli, tomato paste, red wine vinegar, stock, chopped tomato, bay leaves, lemon rind and remaining 1 tbs paprika and bring to the boil. Stir well, then cover and cook in the oven for 2 hours or until the beef is tender.
4.

When the beef is ready, heat the oil in a frypan and fry the mushroom over high heat, stirring, for 4-5 minutes until lightly browned. Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream and bread.