THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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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.
