BEEFY GOULASH SOUP

SERVES 6-8

30ml (2 tbsp) beef lard or oil

2-3 rashers of streaky bacon, chopped (optional) or ½ smoked sausage (chorizo or Kielbasa, a Polish smoked sausage), sliced

1 large onion, chopped

1 bunch leeks, washed and sliced (or use two onions)

1 stalk of celery, sliced

2-3 cloves of garlic, peeled and chopped

500g beef shin (use any forequarter cut, but make sure to remove the excess fat), cut into cubes. Save the bones to add to the soup

10ml (2 tsp) flour, seasoned with salt and pepper

30-45ml (2-3 tbsp) paprika (I use one teaspoon of smoked paprika and half a teaspoon of ordinary paprika. This isn’t traditional but it adds a smoky flavour)

1 large carrot, peeled and sliced, optional

1 green or red pepper (or both), cored and chopped

1 punnet white or brown mushrooms, sliced, optional

4 large red tomatoes, peeled and chopped or 1 x 400g can chopped tomatoes

15ml (1 tbsp) tomato purée

A few sprigs of marjoram, leaves only

15ml (1 tbsp) caraway seeds, lightly crushed to bring out the flavour

1 bay leaf

2 litres (8 cups) beef stock, plus extra

15ml (1 tbsp) red wine vinegar

1-2 large potatoes, peeled and cubed, optional

To serve

Sour cream, optional

Fronds of fresh dill, optional

1 In a large pot preheat the lard or oil and fry the bacon till crispy, if using.

2 Add the onion, leeks and celery, fry till just softening then add the garlic.

3 Add the beef to the pan, sprinkle with seasoned flour and paprika.

4 Brown the meat, then add the carrot, peppers and mushrooms.

5 Fry till just softening.

6 Add the tomatoes, purée, marjoram, caraway seeds and bay leaf and stir through until fragrant.

7 Pour over ¾ of the stock and the vinegar and cook for 1 ½ hours until the meat and vegetables are really tender, adding more stock if necessary.

8 If using the potatoes, add to the soup and cook until just tender but not falling apart.

9 Serve in a warm bowl topped with a blob of sour cream and a frond of dill.