Goulash Soup Recipe

Goulash Soup

Goulash Soup PimentoI’ve just returned from a short trip to Germany and savored all the meals I had. My godmother, Renate and her husband Eberhard are great cooks and they enjoy cooking together. We had so many good things to eat, but Rouladen is Renate’s specialty and one of my favorite dishes. Eberhard makes the best schnitzel ever. I can’t understand why they are as fit and thin as they both are! Given how cold it has been here this past week a hearty Goulash stew would hit the spot. Shawn is such a big fan of stew, and I thought I’d be a nice girlfriend and make him something delicious. I always make something green for dinner and fresh mixed green and apple salad works perfectly with this dish.

My godmother, Renate makes a really good goulash, but Shawn likes his a bit spicier. So I added a bit of garlic, hot paprika and a really good quality piece of beef. I braised and cooked the stew for about 3 hours and it was delicious. Usually, Renate makes boiled potatoes with parsley but I had one of our baguettes on hand and with the salad, it was a complete meal. The nice thing is that this dish is better the second day so no worries if there are leftovers.

Goulash Soup Recipe

Goulash Soup Step One

1 tablespoon vegetable or olive oil
2 medium onions finely chopped about 2 cups
6 large cloves garlic finely chopped
2 ½ heaping teaspoons of hot paprika
1 – 1 ½ lbs chuck roast cut into 1-inch cubes*
1 carrot thinly sliced
1 red pepper thinly sliced and cubed
1 – 2 cups dry red wine
1 cup beef broth
Salt and pepper to taste

Preheat the oven to 325. In a dutch oven heat the oil. Add the onions, garlic and peppers and saute on low for about 15 minutes until they are very soft but not brown. Add paprika and stir another 2 minutes. Add the carrots and beef and brown, about 10 minutes.
Add 1 cup wine and 1 cup broth to cover the meat. Bring to a boil. Cover and put into the oven for about 3 hours. Check at 1 ½ hours and add liquid (wine or broth) to cover again. Put back in the oven. Check periodically to make sure all the liquid hasn’t been absorbed and is drying out.

Remove from the oven and let stand a few minutes before serving.
* Full disclosure – I used a ribeye steak with this goulash as that is what I had on hand. I cut the meat off the bone and trimmed most of the fat. Chuck roast is what one normally uses.

My favorite winter salad

Mixed greens and spinach
Sliced apples
Walnuts
Pumpkin seeds

Shallot dressing

1 teaspoon dijon mustard
1 small minced shallot
2 tablespoon white wine vinegar
6 tablespoons olive oil
Mix thoroughly in a jar or in the bottom of the salad bowl.

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