1kg boneless chuck or topside, cut into small cubes
125g butter
4 large onions, thinly sliced
6ml ground cumin
4 cloves garlic, crushed
60ml cake flour
2 Litres beef stock
4 large potatoes, cubed
2 X 410g cans chopped tomatoes
Instructions
Combine salt, pepper and parika. Roll meat in the seasoning and brown in butter in four batches. Remove the meat and set aside. Saute the onions until glassy.
Add cumin, garlic and flour. Stir and cook for a few minutes. Replace the meat in the pot and add the beef stock. Bring to the boil, reduce heat and simmer, covered, for 2 hours.
Add the potatoes and tomatoes and simmer for a further hour. Check seasoning and serve with a spoonful of sour cream.
Originally Submitted
10/24/2012
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