Hungarian goulash soup with potatoes

Ingredients

For 1 serving

• Beef stew meat140 g
• Potatoes150 g
• Onion80 g
• Bell peppers0.5
• Canned peeled tomatoes80 g
• Paprika5 g
• Caraway seeds1 g
• Beef broth600 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Cut the beef into cubes of about 2 cm, trimming off the most obvious fat; chop the onion. Heat the beef stock.
2. Heat the oil in a saucepan over medium heat and fry the onion for 5 minutes, until golden; turn up the heat, add the beef and sear it for 4–5 minutes, until browned on all sides.
3. Take the pan off the heat, add the paprika and caraway and stir for 30 seconds: off the heat the paprika won't scorch and turn bitter. Immediately add the hot stock and the crushed peeled tomatoes.
4. Return to the heat, bring to the boil, cover and simmer over low heat for 50 minutes, until the meat is tender.
5. Meanwhile peel the potatoes and dice them into about 2 cm pieces; remove the seeds and pith from the pepper and dice it.
6. Add the potatoes and pepper and cook for 20 more minutes over low heat, until the potatoes are tender and the broth has thickened slightly; season with salt and serve piping hot.