Recipe: Goulash soup with spinach and peas
By Christian Eedes, 8 August 2017
Hungry? Hungary has the answer.
2 tbsp (30ml) olive oil
2 onions, finely chopped
2 carrots, peeled and roughly chopped
2 celery sticks, finely sliced
2 cloves of garlic, crushed
1 tbsp (15ml) paprika
600g beef goulash, cubed
salt and freshly ground pepper
pinch of dried chilli flakes (optional)
1 tbsp (15ml) tomato paste
1 tin chopped tomatoes
1l beef stock
2 potatoes, peeled and cubed
½ cup (125ml) frozen peas
150g baby spinach
crusty bread to serve
Heat olive oil in a heavy based pot and sauté onions, carrots, celery and garlic for a few minutes until lightly golden brown.
Add paprika and goulash and brown well.
Season with salt and freshly ground pepper, add chilli and stir in the tomato paste.
Add chopped tomatoes and beef stock and cook over a low heat for 1½ – 2 hours or until the meat is tender.
Add potatoes and cook for a further 15-20 minutes or until almost cooked through.
Add peas and spinach and cook for a couple more minutes or until peas have softened and spinach has wilted.
Check seasoning and serve immediately with crusty bread.
A robust, earthy wine is required to stand up to the strong flavours of the dish – try a Pinotage or full-bodied Shiraz.
- Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.