This first goulash of winter is very special – especially when eaten outdoors with a group of friends. You may think the recipe produces more than you need; don’t believe it, it’s addictive! It also gets better the next day. As a young cook, I spent several winters in the Swiss mountains; I’ve lived in Germany, and have spent a lot of time in Austria. While everyone has their take on goulash, this is mine and I love it. Good quality paprika is key to achieving a great result with this recipe. There are a number of Polish food stores in the region, and Morrisons has a substantial Polish section which carries good, sweet and hot paprika. It’s also important to have generous chunks of good bread (not delicate slices) to-hand.
Goulash soup
Author: Terry Laybourne
Serves: 4 (a few times)
Ingredients
- 1.25kg beef chuck or shoulder, cut into 1cm dice
- 1kg onions, cut into small dice
- 100g lard
- 3 small garlic cloves, finely chopped
- ½tbsp tomato paste
- 20g sweet paprika
- 100g tarragon vinegar
- 100ml water
- 425g tomato passata
- 3 litres light beef stock (made with a stock cube)
- A bundle of herbs (thyme, parsley and bay), tied with butcher’s string
- 1 red pepper, cored, deseeded and cut into small dice
- 1 green pepper, cored, deseeded and cut into small dice
- 500g potatoes (Maris Piper or similar), cut into small dice
- For the seasoning:
- ½tbsp dried marjoram
- ¼ lemon, zest
- ½tbsp hot paprika
- ½tbsp chopped caraway seeds
- pinch of salt
- milled black pepper
Method
- Mix the seasoning ingredients in a large bowl, and toss together with the diced beef.
- Heat a large, heavy casserole dish over a medium heat and sauté the onions with the lard and a small pinch of salt. When lightly coloured – add the chopped garlic, tomato paste and sweet paprika. Stir gently for a couple of minutes. Add the vinegar and water, bring to a boil, and simmer until almost completely evaporated. Add the seasoned beef to the dish and stew together, stirring periodically, for around 20 mins. Add the tomato passata and simmer until reduced to a thick unctuous mass. Add the stock, the bundle of herbs, diced peppers and the potatoes.
- Place the casserole into the oven at 150C/Gas 2 and cook, uncovered, for 2.5-3 hours until the beef is very tender. Remove the dish from the oven, check the seasoning and adjust as necessary. Serve with chunks of good quality bread.
