Name: Goulash soup with sour cream and pesto
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 30 ml fresh chillies 573; 1 kg beef cubed; 3 onion chopped; 3 garlic cloves, crushed; 30 ml flour cake; 30 ml paprika smoked; 2x 410 g tinned tomatoes plum; 1.3 l stock beef; 2 red pepper deseeded and sliced; 80 ml rocket pesto to serve; 250 ml sour cream

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Ingredients (11)

30 ml	fresh chillies — 573
1 kg	beef — cubed
3	onion — chopped
3	garlic — cloves, crushed
30 ml	flour — cake
30 ml	paprika — smoked
2x 410 g	tinned tomatoes — plum
1.3 l	stock — beef
2	red pepper — deseeded and sliced
80 ml	rocket pesto — to serve
250 ml	sour cream

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Method:

Heat a heavy-based saucepan over a high heat. When it is hot, add a little olive oil and brown the meat in batches. Use a little more oil if necessary to keep the meat from burning and sticking to the saucepan.

Add the onions to the pan and sauté until brown. Add the garlic, then re- turn the meat to the pan. Sprinkle with the flour and paprika. Stir well, then add the tomatoes and beef stock. Bring to the boil, then reduce the heat and cover. Gently simmer for two hours or until the meat is very tender.

Add the red peppers and simmer for another 30 minutes. Season to taste with salt and freshly ground black pepper. Serve topped with rocket pesto and sour cream, and sprinkle with a little extra paprika.

Text and image: Ideas magazine

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