Goulash soup recipe
Created by The Tesco Recipes team
This Hungarian soup takes a little while to make, but it makes 8 portions, so it's great for batch-cooking. Team stewing beef with spices, potatoes, celery, carrots and peppers in a tomato-based broth for a seriously tasty and comforting dish.
See method- Serves 8
- Takes 1 hr 20 mins
- 220 calories / serving
- Freezable
- Healthy
Ingredients
- 2 tbsp olive oil
- 500g stewing beef, cut into 4cm pieces
- 1 large onion, chopped
- 1½ tsp caraway seeds
- 3 tbsp sweet paprika
- 500ml beef stock
- 3 garlic cloves, minced
- 1 baking potato, cut into cubes
- 1 parsnip, peeled and chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 green pepper, diced
- 400g can tomatoes
- 6 tbsp sour cream
- sprigs of parsley
Each serving contains
- Energy
- 920kJ 220.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 14.7gProtein 17.4gFibre 3.6g
Method
- Heat oil in large pan and fry the beef for 5 minutes until golden. Add onion and caraway seeds and sauté until soft.
- Add paprika and stir for 1 minute then pour over the beef stock. Bring to the boil, then simmer until meat is just tender, about 40 minutes.
- Add the garlic, vegetables and tomatoes. Simmer for a further 15-20 minutes until the vegetables are tender. Allow to cool slightly then purée half of the mixture in a food processor until roughly chopped. Return to the pan and add a little more water if necessary to make a thick soup consistency.
- Reheat and serve topped with sour cream and parsley.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
