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Goulash soup

(0)
3 Hrs 10 Min
 
portions
3 %

Carbs

5 %

Fats

4 %

Proteins

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
Units:
 
  • 1 l
    Vegetable stock
  • 500 g
    Sweet pepper
  • 500 g
    Beef - Braising steak - Diced
  • 240 g
    Tomato
  • 100 g
    Mushrooms, white, raw
  • 60 g
    Shallot
  • 15 g
    Garlic
  • 10 g
    Sugar
  • 5 ml
    Red wine vinegar
  • 4 g
    Salt
  • 2 g
    Paprika
  • 1 g
    Cumin
  • 1 g
    Oregano dry
  • 2.9 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Spatulas , 1 x Stock pots , 1 x Hand blender
Method

Preparation time

10 Min

Cooking time

3 Hrs

Show pictures

1

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).

 

2

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

3

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.

4

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.

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