Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Winter warmer Goulash soup

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
Gareth



Joined: 29 Jun 2007
Posts: 85
Location: Norwich, Norfolk, UK

PostPosted: Sat Oct 27, 2007 9:27 pm    Post subject: Winter warmer Goulash soup Reply with quote

Gareth's sloppy Goulash soup.

A favourite winter warmer of mine, and my kids.

which I like to serve piping hot at that sloppy half way stage between a stew and a soup. I think you know what I mean.


1 tbsp sunflower oil

1 medium onion, finely chopped

2 crushed garlic cloves

500g potatoes, peeled and diced

1 can of chopped tomatoes

1 tube of tomato puree

50g Sun dried tomatoes, very finely diced.

1 litre Home-made beef stock,

200g stewing steak, diced

about 250ml red wine

100g carrots, finely diced

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1 yellow bell pepper, finely diced

2 tsp gound Hungarian paprika

1 tsp ground cayenne pepper

Salt and freshly ground black pepper to taste.


Heat the oil in a pan and fry the onion and garlic for about 5 minutes over a gentle heat. Add the stewing Beef and gently fry for about 5 minutes

Add the potatoes, tomatoes, tomato puree, sun dried tomatoes. beef stock, , red wine, carrots, red, green. and yellow bell peppers, paprika, cayenne, and ground black pepper.

Bring to the boil, cover, and simmer gently for about 45 minutes or until the meat and vegetables are tender. Allow to cool and then puree half the soup to a smooth consistency in a liquidizer.

If necessary add some more water to achieve the desired consistency.

Return to the saucepan, bring to the boil and simmer for about another 15 minutes, add salt and ground black pepper to taste.

Serve piping hot, with fresh crusty bread.
Back to top
View user's profile Send private message MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group