Soups
The first time I had goulash soup was in Switzerland whilst enjoying a day on the piste. There is something about sitting in the Alpine sun, with snow all around and enjoying this hearty, warming soup. There are some who might not want to call it a soup. I suppose the difference between this soup and a traditional goulash is the fact the beef and potatoes are diced very small. This recipe is perfect for the remoska and on those cold days when everything feels damp and you want something to lift the spirit.
I have chosen to use the Remoska as the preferred cooking method, but you could just as easily use a conventional saucepan. The Remoska is not the best way of browning meat when using the lid element. I prefer to put the pan on the gas hob and use low heat to carry out any browning. Once the browning stage is done and the stock added you just have to pop the lid of the remoska back on and let do its work!
Start by dicing your beef and onions and then prepare the flower by adding salt and pepper to it in a large bowl. Toss the diced beef in the seasoned flower to coat all the pieces well.
Put the olive oil into the Remoska pan and Brown the beef (in batches if need be) on a low flame, once browned remove and put to one side while you soften the onions and garlic in the pan. You can now return to using the heated lid of the Remoska in the traditional way.
Once onions and garlic are softened add the Paprika and Caraway (or fennel) seeds and stir giving a minuet to warm the spices. Add you browned beef and stir to mix well. Stir in the can tomatoes and the beef stock. Replace the lid of the Remoska and let it do its job for about an hour. Check occasionally and stir to make sure it is not sticking to the side and to break up any crust. If it is becoming dry add a little water.
While you are waiting for the beef to cook, peel and dice you potatoes. After an hour add to the pot. It will take an other 45 – 60 mins for the potatoes to cook and for the beef to finish cooking. After about 30 mins keep an eye on the liquid levels adding more water if needed and give the occasional stir. When all is cooked, serve with you choice and combination of garnish along with some of you favourite bread. As with all these types of stews/soups they will keep well in a fridge for 24 hours and the flavours will continue to develop. If you do this make sure that you re-heat well and bring back to the boiling point.
Enjoy!
500 grams braising steak – diced into 5-7 mm cubes
1 Onion, finely diced
2 cloves of garlic, crushed and finely diced
500 ml of beef stock
1 x 400g tin of chopped tomatoes
1 medium sized potatoes, diced into small 10 – 15mm cubes
2 – 3 tablespoons of seasoned flower (salt and pepper )
Olive oil for browning
2 – 3 tablespoons of paprika ( according to your tastes)
1 teaspoon of Caraway or fennel seeds
Garnish
Fresh chopped parsley
Sour Cream
Tabasco
