Goulash soup



700g beef shoulder, diced

500g onions, chopped

2 tsp sunflower oil

1 tbsp tomato paste

0.125 litres red wine

0.75 litres beef stock

½ red bell pepper

½ yellow bell pepper

400g potatoes

1 tsp sweet paprika powder

½ tsp cayenne

yellow zest of 1 lemon

2 garlic cloves, chopped

1 tsp dried marjoram

2 tsp chopped caraway seeds

salt & pepper

sour cream


In a large casserole dish, heat the oil and add the meat, browning it on all sides. Add the onions and cooked until softened. Sprinkle in the paprika, add the tomato paste, remove the pan from the heat and stir thoroughly. Return to the heat and cook for a couple of minutes. Add the red wine and reduce.

Once the liquid is gone, add all the remaining spices and the stock to cover and stir thoroughly. Simmer gently, uncovered for 2 hours, adding more stock if necessary. Add the peppers, and potatoes to the pan. mix thoroughly and add more stock to cover. Simmer gently for about 30 mins, until the potatoes are cooked and the meat is tender. Season to taste.

Serve the soup in a bowl and top with a good spoon of sour cream.