Cooking with Jonny69: Goulash Soup

Jonny69 · 03-02-2009, 12:31

After losing a long hard snowball fight out in the cold, soaked through, there's nothing better than to come in to a hot bowl of soup. Out where it gets really cold; Prague, Austria etc, they sup rich Goulash served with sliced bread dumplings and fried potato dumplings. I've taken the goulash base and turned it into a soup that takes no more than about 20 minutes to cook and is thick and delicious.

Ingredients (makes 2 large portions):

1 medium onion, finely chopped
25g butter
3 tablespoons of ground paprika
2 tablespoons tomato puree
200ml stock +100ml of boiling water (or 300ml boiling water and 1/2 stock cube)
Leftover cooked meat, beef, pork, etc chopped up. Use beans if you're veggie.

For the dumplings:

4 tablespoons flour
2 tablespoons suet
Cold water to bind
Pinch of salt

Melt the butter in a pan and gently fry the onions until soft. Add the paprika and tomato puree, stir, then add the stock, water and chopped meat. I used home made duck stock and leftover pheasant from the weekend roast, but you can use beef stock cube with any leftover meat. Leave simmering while you make the dumplings. Mix together the dry flour, suet and pinch of salt in a bowl, add a little water to bind and make a dough. Form it into 6 small balls and drop in the soup. Cover and allow to simmer for 20 minutes. Season to taste and it is ready to serve with a big hunk of fresh buttered bread

Tak · 03-02-2009, 12:46

Mmm that looks lovely

lostkat · 03-02-2009, 14:33

Looks like a very hearty meal. I may well try this at some point this week

Thanks Jonny

Mondo · 03-02-2009, 20:33

That look spicy !

lostkat · 06-02-2009, 19:34

Right, I've adapted this slightly so it's less of a soup and it's bubbling away now.

First, I tossed (

) some chunks of beef in seasoned flour, then fried them until they were brown. I de-glazed the pan with a bit of red wine, and poured everything out onto a plate. Next, I chopped a red pepper and an onion and softened them in the pan. Once soft, I added a giant slosh of red wine, brought it to the boil and let it reduce down for a couple of mins. Then I put everything back into the pan along with some tinned tomatoes, a few teaspoons of paprika and some mixed herbs. Brought it to a simmer and it's on a very low light now with the lid on.

It'll bubble away for about half an hour and then it'll be served with cous cous and some crusty tiger bread

NOMNOMNOMNOM!!!!

lostkat · 08-02-2009, 23:58

Was very nice indeed, but next time it will be put into a casserole dish and left for an hour or so in the oven on a low light as the beef wasn't quite tender enough.

03-02-2009, 12:31	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Goulash Soup After losing a long hard snowball fight out in the cold, soaked through, there's nothing better than to come in to a hot bowl of soup. Out where it gets really cold; Prague, Austria etc, they sup rich Goulash served with sliced bread dumplings and fried potato dumplings. I've taken the goulash base and turned it into a soup that takes no more than about 20 minutes to cook and is thick and delicious. Ingredients (makes 2 large portions): 1 medium onion, finely chopped 25g butter 3 tablespoons of ground paprika 2 tablespoons tomato puree 200ml stock +100ml of boiling water (or 300ml boiling water and 1/2 stock cube) Leftover cooked meat, beef, pork, etc chopped up. Use beans if you're veggie. For the dumplings: 4 tablespoons flour 2 tablespoons suet Cold water to bind Pinch of salt Melt the butter in a pan and gently fry the onions until soft. Add the paprika and tomato puree, stir, then add the stock, water and chopped meat. I used home made duck stock and leftover pheasant from the weekend roast, but you can use beef stock cube with any leftover meat. Leave simmering while you make the dumplings. Mix together the dry flour, suet and pinch of salt in a bowl, add a little water to bind and make a dough. Form it into 6 small balls and drop in the soup. Cover and allow to simmer for 20 minutes. Season to taste and it is ready to serve with a big hunk of fresh buttered bread __________________

03-02-2009, 12:46	#2
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	Mmm that looks lovely __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

03-02-2009, 14:33	#3
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Looks like a very hearty meal. I may well try this at some point this week Thanks Jonny __________________ Oooooh Cecil, what have you done?

03-02-2009, 20:33	#4
Mondo Absinthe Join Date: Jul 2006 Posts: 2,174	That look spicy ! __________________ My Website / MSN / Email / Flickr / Blog

06-02-2009, 19:34	#5
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Right, I've adapted this slightly so it's less of a soup and it's bubbling away now. First, I tossed () some chunks of beef in seasoned flour, then fried them until they were brown. I de-glazed the pan with a bit of red wine, and poured everything out onto a plate. Next, I chopped a red pepper and an onion and softened them in the pan. Once soft, I added a giant slosh of red wine, brought it to the boil and let it reduce down for a couple of mins. Then I put everything back into the pan along with some tinned tomatoes, a few teaspoons of paprika and some mixed herbs. Brought it to a simmer and it's on a very low light now with the lid on. It'll bubble away for about half an hour and then it'll be served with cous cous and some crusty tiger bread NOMNOMNOMNOM!!!! __________________ Oooooh Cecil, what have you done?

08-02-2009, 23:58	#6
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Was very nice indeed, but next time it will be put into a casserole dish and left for an hour or so in the oven on a low light as the beef wasn't quite tender enough. __________________ Oooooh Cecil, what have you done?