✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Goulash soup (traditional method & Thermomix)
Description
Goulash is a dish that originated in Hungary, once part of the Austro-Hungarian Empire. Rich in beef, paprika and onions, it used to simmer for long periods in large pots suspended over an open fire. In Austria, goulash soup is a staple of festive evenings: sometimes served after midnight, it is the perfect accompaniment to Viennese rolls (Semmeln) or, more simply, a French baguette. It's a generous, comforting soup that's even better reheated the next day, when the flavours have intensified.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Heat the sunflower oil in a large saucepan. Add the onions, garlic, cumin, paprika, marjoram, salt, lemon zest, balsamic vinegar and tomato paste. Fry over a high heat for around 7 minutes.
2. Add the beef, water, stock, pepper and chopped chillies. Leave to simmer for around 40 minutes over a medium heat.
3. Stir in the potatoes and cook for a further 20 minutes, until everything is tender.
4. Serve piping hot with Austrian Semmeln or French baguette.
Tip: prepare the soup a day or two in advance, for even better results.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place the onions, garlic, cumin, paprika, marjoram, salt, lemon zest, balsamic vinegar and tomato paste in the bowl. Chop for 6 sec / speed 6, then scrape down the sides. Fry for 7 mins / 120°C / speed 1.
2. Add the beef, water, stock, pepper and chopped chillies. Cook for 40 mins / 100°C / reverse / speed 0.5.
3. Add the potatoes and continue cooking for 20 min / 100 °C / reverse / speed 0.5.
4. Serve hot with bread.
