Goulash soup

Posted by adm On November - 18 - 2011

How to cook Goulash soup


  • 1 tablespoon olive oil
  • 400g beef chuck steak, cut, cubed
  • 1 medium brown onion, sliced
  • 1 medium carrot, raw, shredded
  • 2 garlic cloves, humbled
  • 1 teaspoon sweet pimiento
  • 3 1/2 cups beef strain
  • 400g can diced tomatoes
  • 450g sebago potatoes, raw, cubed
  • Sour cream and fresh schnittlaugh, to help

How to:

  • Heat oil in a saucepan over medium-high oestrus. Cook steak, stirring, in 2 batches, for 2 to 3 minutes or until browned. Transfer to a stadium.

  • Add onion and carrot to pan. Falsify, stirring, for 5 minutes or until dull. Add garlic and pimento. Fix, stirring, for 30 seconds or until fragrant. Add stock and tomato. Stir to commingle. Add steak. Bring to the seethe. Reduce heat to low. Simmer, covered, for 1 hour or until steak is bid. Add tater. Falsify, partially covered, for 30 minutes or until slightly thickened and potato bid.

  • Season with peppercorn. Ladle into bowls. Dollop with sour pick. Sprinkle with cive. Help.

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