Warming recipe for Beef Goulash Soup – perfect for the cooler weather

Ingredients
1 tablespoon Olive Oil
450g Organic Angus Beef, cubed into bite size
1 Onion, medium size
3 Galic cloves, minced or sliced
2 Carrots, shredded or sliced
1 Celery stalk, sliced
1 tablespoon sweet paprika
1 cup Tomato Sauce
1/2 tablespoon Tomato Paste
2 cups Beef Stock, low sodium
2-3 cups Water
1 dry Bay leaf
1 Rosemary Sprig
1 teaspoon Ground Black Pepper
Salt to taste
1kg Potatoes (approximately)

How to
In a large pot with a fitted lid, add oil and heat.

Meanwhile, slice/cube beef and sprinkle a generous amount of salt over it (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).

After the beef is browned on each side, add sliced onion, garlic, carrots and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.

Pour in tomato sauce, add tomato paste and liquid (beef stock and 1 cup of water at this time). You might want to add more water as it cooks and the liquid evaporates.

Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember: some tomato sauces are loaded with sodium, so TASTE it before adding more salt).

Allow it to boil, cover, turn the heat to medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it more soupy, add more liquid,

30 minutes before you take it off, peel potatoes and cut into large cubes. Add to the soup, cover and let it cook until tender, about 30 minutes.

Pull out herbs before serving, and enjoy it.

Notes:
Lasts 5 days in the fridge, reheat well and eat. Make sure it is in AIRTIGHT container.
You can add other veggies, such as peas, green beans, kale, kimchi, etc.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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