Hungarian goulash soup

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6 servings Prep: 20 mins, Cooking: 2 hrs
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By Food24 November 03 2009
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Ingredients (11)

30.00 ml fresh chillies — 573
700.00 g chuck steak — chopped
700.00 g onion — chopped
30.00 ml paprika — Hungarian
2.50 ml caraway seeds
400.00 g tinned tomatoes — chopped
750.00 ml stock — beef
3.00 potatoes — large, peeled and chopped
2.00 pinch salt and freshly ground black pepper — to taste
100.00 ml sour cream — optional
30.00 g fresh Italian parsley — chopped
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Method:

1. Heat the oil in a saucepan
over a high temperature and fry
half the meat cubes until golden
brown all over. It is important to
seal the meat quickly over a high
temperature in order to retain
maximum flavour. Remove from
the saucepan and repeat with the
remaining meat.

2. Sauté the onion in the same
saucepan ? this time over a
moderate heat ? until soft and
glossy (about 15-20 minutes).
Add the paprika, caraway seeds,
tomatoes, meat cubes, beef stock
and potato cubes and bring to
the boil. Reduce the temperature
and allow the soup to simmer until
the meat is soft and almost falling
apart. Season with salt and black
pepper. To add richness stir sour
cream into the soup. Garnish with
Italian parsley and serve.

Tip: This soup can be garnished
with pancakes cut into strips or
cooked fettucine.



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