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Goulash soup (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 1 hour 10 minutes
Total Time 16 mins
Racing: , , , ,
Difficulty: intermediate
Servings: 4
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 500 g beef for stewing (cut into 1 cm cubes)
  • 400 g onions (diced)
  • 4 pods garlic
  • 1 tsp cumin
  • 1 tsp sunflower oil
  • 1 tsp paprika
  • 2 tsp dried marjoram
  • 1 tsp of salt
  • 2 tsp lemon zest
  • 1 tsp balsamic vinegar
  • 20 g tomato paste
  • 700 g water
  • 1 à 1½ cubes of beef stock
  • Freshly ground black pepper
  • Crushed chilli pepper to taste
  • 380 g of potatoes (peeled and cut into 1 cm cubes)
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/soupe-de-goulash-methode-traditionnelle-thermomix/