Goulash soup with sour cream and pesto

There's nothing like a steaming bowl of soup on a cold day.
recipe,soup,pesto,sour cream
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Recipe from: 21 April 2016
Preparation time: 20 min
Cooking time: 3h


  • 30
    olive oil
  • 1
    beef chuck, cut into 4cm cubes
  • 3
    onions, chopped
  • 3
    cloves garlic, crushed
  • 30
    cake flour
  • 30
    smoked paprika
  • 2x 410
    cans plum tomatoes
  • 1.3
    beef stock
  • 2
    red peppers, seeded and sliced
  • 80
    rocket pesto, to serve
  • 250
    sour cream
Servings: Change Serving


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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