Classic Goulash Soup

    Classic Goulash Soup

    32saves
    2hours


    5 people made this

    The essential ingredients in an authentic goulash - paprika, onions and caraway seeds - are all present in this beef and dumpling soup.

    Ingredients
    Serves: 4 

    • 2 teaspoons canola oil
    • 2 large onions, sliced
    • 2 garlic cloves, finely chopped
    • 500g lean chuck steak, trimmed of all excess fat and cut into 2cm cubes
    • 2 large carrots, chopped
    • 1 tablespoon paprika
    • 1/4 teaspoon caraway seeds
    • 1 can chopped tomatoes (about 400g)
    • 3 cups (750ml) salt-reduced beef stock
    • salt and pepper
    • 170g white cabbage, thinly sliced
    • For the dumplings
    • 2 teaspoons canola oil
    • 1 onion, finely chopped
    • 1 medium egg
    • 1/4 cup (60ml) low-fat milk
    • 1/4 cup (15g) chopped fresh parsley
    • 2 cups (120g) fresh white breadcrumbs
    • salt and pepper

    Directions
    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium–low heat, stirring frequently, for 10 minutes or until beginning to brown.
    2. Add the cubes of beef and cook, stirring, for 5 minutes or until browned all over. Add the carrots, paprika, caraway seeds, tomatoes and stock. Season with salt and pepper to taste. Stir well and bring to the boil, then cover and simmer gently for 1 hour or until the beef is just tender.
    3. Meanwhile, make the dumplings. Heat the oil in a frying pan, add the onion and cook over a low heat, stirring frequently, for about 10 minutes or until softened but not coloured. In a bowl, beat the egg and milk together, then add the onion, parsley and breadcrumbs. Season with salt and pepper to taste and mix well.
    4. Add the cabbage to the saucepan and stir to mix with the beef and other vegetables. With wet hands, shape the dumpling mixture into 12 walnut-sized balls. Add to the pan, cover and cook for a further 15 minutes or until the dumplings are cooked. Taste for seasoning and serve hot in warmed deep soup plates.

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    Reviews (5)

    0

    Great meal, the only thing I would change is the dumplings - 27 Jun 2012

    tracer2
    by
    0

    This was a nice recipe that I made in double quantity and froze to take camping. It did need a bit more flavour I felt, perhaps some tomato puree?? when cooking the meat??. Otherwise a good hearty dish with very tender meat. I didn't do the dumplings either. I actually used some of the liquid of the dish as a starting base for a vege soup, which was really good! - 12 Apr 2010

    JASANDA100
    0

    Used different ingredients. I used frozen corn kernels and green beans instead of carrot and beef strips instead of cubes. I added one Tablespoon tomato puree and used 3 teaspoons of beef stock powder with 3 cups of water for the stock. I didn't make the dumplings. - 21 Sep 2009

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