So yesterday, I made my shopping list and wandered down to the butcher's and the High Street to get the bits I was missing.
Reading through the recipe, I got the feeling the proportions weren't quite right. Still I decided to try to stick to it as closely as possible. However after eating it, I felt some adjustment was required with the spicing and I've tried to do this here.
1 kg braising steak
2 tbsp plain flour
1 tsp salt
1 tsp pepper
2 medium onions
4 medium carrots
2 red bell peppers
1 green bell pepper
5 cloves garlic
4 tbsp sweet paprika
2 tbsp smoked paprika
1 tbsp caraway seeds
4 tbsp tomato purée
3 bay leaves
2 l stock
sourcream for serving
- Trim and dice the meat. Mix together flour, salt and pepper, then toss the meat with it.
- Heat up a little oil in a non-stick pan and brown the meat in batches taking care not to crowd it.
- Peel and dice the onions and carrots. Wash, peel and dice the peppers. Peel the garlic.
- In a casserole, heat up some oil and sweat the onions, carrots and peppers and press in the garlic.
- After about 10 minutes, when the vegetables start to soften, stir in the browned beef, sweet and smoked paprika, caraway seeds, tomato purée and bay leaves, followed by the stock.
- Bring to the boil, cover and let simmer gently for 1.5 h.
- In the mean time, peel and dice the potatoes. After the 1.5 h, add the potatoes and taste. Season if necessary and let simmer for a further 30 minutes.
- Serve with a dollop of sourcream.
I just realised that I forgot the sourcream when we had the soup for dinner yesterday. Oh well, never mind.
On the whole, this was a rather nice soup and very nice now when it's getting colder and colder. But there's loads of it, I will have to freeze it in portions, we can't be eating goulash soup for the coming week.