GOULASH SOUP | BEEF RECIPES | JAMIE OLIVER
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
Total Time 3 hours 5 minutes
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
- Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
- Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
- Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
- Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
- Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
- Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
- Serve with a dollop of sour cream, if you like.
Nutrition Facts : Calories 225 calories, FatContent 9.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 21 g protein, CarbohydrateContent 12.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES
Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!
Total Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
- Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
- Meanwhile, peel and/or trim and chop the onion, carrots and celery.
- Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
- Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
- Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
- Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
- Serve with hunks of soda bread for dunking.
Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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