Yield: 1 servings
|2 mediums||White onions; sliced|
|3 tablespoons||Olive oil|
|2 tablespoons||Hungarian; (mild) paprika|
|500 grams||Goulash beef cubes|
|2 tablespoons||Tomato paste|
|2||Cloves garlic; minced|
|2 teaspoons||Caraway seeds; (optional)|
|1 teaspoon||Lemon zest|
|2 teaspoons||Fresh Marjoram or 1 teasp. dried|
|2 litres||Beef stock|
|500 grams||Potatoes; peeled and diced|
|2 teaspoons||Brown sugar|
|1 tablespoon||Cornflour; mixed with 2|
|; tablespoons cold|
|2||Pickled cucumbers cut into fine dice|
|¼ cup||Sour cream|
Heat the olive oil and saute the onion until golden brown, about 5 minutes.
Add the paprika, garlic, caraway seeds, garlic, lemon zest and marjoram and stir well. Add the beef and tomato paste, and cook until the meat is well coated and a rich brown colour. Add the stock, salt, sugar and pepper and bring to the boil. Simmer for 1 hour.
Add the potatoes and continue cooking for a further 30 minutes. Check seasonings and adjust if necessary.
Mix the cornflour and cold water together and stir into the soup, mixing well. Allow the soup to thicken for a couple of minutes, then serve into individual bowls, garnishing with sour cream and finely diced cucumbers.
Converted by MC_Buster.
Per serving: 1223 Calories (kcal); 56g Total Fat; (43% calories from fat); 25g Protein; 136g Carbohydrate; 26mg Cholesterol; 20413mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 5½ Vegetable; 0 Fruit; 10 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.