Goulash Soup Perfected
By Lisa Starr, Meatland
Olive oil to fry800 grams goulash/beef shoulder, cubed1 large onion, chopped3 teaspoons crushed garlic2 large tomatoes, chopped1 large peeled potato, cut in chunks and covered in water1 carrot, peeled and diced1 red pepper, diced2 stalks celery, sliced1 tablespoon paprika1 stalk fresh thyme/1 teaspoon dried thyme1/2 teaspoon chili flakes1 teaspoon salt or more to taste1/2 teaspoon coarse black pepper to taste2 tablespoons flour1 heaped tablespoon chicken/beef stock powder2 tablespoons tomato pasteHandful chopped parsley
Directions 1: Heat a slick of olive oil in a large pot and fry the onion and garlic until golden and slightly translucent.2: Add all the spices, apart from salt and pepper, and fry for a few minutes to release the flavors.3: Add the flour mixed with a little water to the pot and stir for a few minutes to thicken.4: Add the meat cubes, tomatoes, tomato paste, red pepper, and salt and pepper and mix.5: Fill with water to cover all the ingredients, add stock powder/stock cube, and simmer for 1 hour.6: Add the carrot, celery, parsley, potato with the soaking water, and top up liquid so that it covers ingredients by about 2-3 cm.7: Simmer another 1 1/2 hours till the vegetables are completely soft and the meat falls apart easily. The soup should be thick and rich, but if it's too thin you can continue simmering with the lid off to allow water to evaporate.8: Serve in bowls with crusty bread and top with chopped parsley.