|per 100 g||Total Recipe|
|Gross weight||100 g||2938 g|
|Energy||249 kJ / 60 kcal||7316 kJ / 1750 kcal|
|Sat. fat||2 g||50 g|
|Unsat. fat||2 g||53 g|
|Fibre||1 g||16 g|
|Salt||65 mg||1889 mg|
1 lVegetable stock
500 gSweet pepper
500 gBeef - Braising steak - Diced
100 gMushrooms, white, raw
5 mlRed wine vinegar
1 gOregano dry
2.9 kgTotal recipe weight
Boil the the the diced beef for 1 - 2 hours in the vegetable stock on a low heat until tender.
Heat the oven ( 220°C / 428°F).
Cut the tomatoes, 2/3 sweet peppers and the shallots into chunks of about 2 cm and place it on the flat oven tray.
Roast for 10 - 15 minutes until cooked and starting to colour.
Remove the beef cubes from the vegetable stock and set aside
Add the roasted vegetables to the stock and bring to a boil and blend until smooth. Add the cumin and paprika powder.
Cut the remaining sweet peppers into 2 cm cubes, clean the mushrooms and cut into 1/4 parts.Crush, peal and chop the garlic. Add to the stock.
Add the beef back to the stock, allow to simmer for a further 20 minutes.
Season with salt and pepper a little sugar and vinigar and your goulash soup is ready to serve.