HUNGARIAN GOULASH SOUP

Prep time 15mins Cook time 90-120mins Serves 4 INGREDIENTS

500g stewing beef cut into 1/2cm cubes • 3 tbsp sunflower oil • 1 tbsp red wine vinegar • 2 medium onions, peeled and diced • 2 celery sticks, diced • 1 red pepper, deseeded and diced • 1 clove garlic, peeled and crushed • 2 tbsp sweet Hungarian paprika • 1 tbsp caraway seeds • 1 tsp marjoram or oregano • 1 tbsp tomato puree • 400g tinned chopped tomatoes • 750ml good beef stock • Salt and freshly ground black pepper •

25g fresh parsley, roughly chopped

For the dumplings 150g ground almonds • Salt and black pepper • 2 tbsp chopped parsley • 1 tsp dried thyme • 1 tsp baking powder • 2 egg yolks, lightly beaten • A few drops of cold water

METHOD

Heat 2tbsp oil and brown the beef

1

in batches. Add vinegar to scrape off the meat and set aside on a plate.

Add oil and sauté the onions, celery 2

and red pepper for 2mins. Reduce heat, add garlic and cover so that the vegetables can sweat gently until soft.

Stir in the paprika, caraway seeds, 3

marjoram, tomato puree, tomatoes, beef and beef stock. Bring to the boil, then cover and simmer for 90mins.

Make the dumplings. Combine

4

ground almonds with the salt, pepper and herbs. Add egg yolk and mix. Add water to bring together. Knead and roll into walnut pieces.

Drop the dumplings in a pan of

5

boiling water. Simmer for 5mins. Remove with a slotted spoon, then place the dumplings on top of the soup and cook, covered for 5mins.

Sprinkle with the chopped parsley. 6

Serve in warmed soup bowls.