Goulash Soup (Traditional & Thermomix)

My oldest son loves the Austrian Goulash, so I try to make it as often as possible.

It is a dish from back when Austria was an Empire and came from its member state Hungaria, where the shepherds cooked the star ingredients beef, paprika, onions open air in the puszta in huge casseroles suspended on a tripod over an open fire. This would be reheated and reheated until all was finished sometimes only a couple of days later.

Served here with a dollop of sour cream and homemade little bread rolls.

In Austria a Goulash Soup is often served at midnight during parties and balls and is very popular! There are so many variations that it never gets boring! The Fiaker Goulash, for example, is basically a goulash soup served with good Viennese sausages and a fried egg. It is named for those lovely chaps in Vienna who, in the past drove people around Vienna, like nowadays taxis, and are now an institution for the tourists. I like to prepare the goulash 2 days in advance as the taste intensifies with the time. Obviously it is kept in the fridge during this time.

The basic Goulash Soup recipe for 6

  • 500 g beef for stew cut into pieces of 1 cm,
  • 400 g onions, cut into small dices
  • 4 garlic cloves 
  • 1 tsp cumin
  • 1 tbsp sunflower oil
  • 1 tbsp of paprika
  • 2 tbsp of dried marjoram
  • 1 tsp salt
  • 2 tsp lemon zest
  • 1 tbsp balsamico
  • 20 g tomato paste
  • 700 g water 
  • 1 – 1 1/2 beef stock
  • Fresh ground black pepper
  • Chilli flakes
  • 380 g potatoes peeled and cut into small chunks of 1 cm

Give the sunflower oil into a pot and add the onions, garlic, cumin, paprika, marjoram, salt, lemon zest, balsamic vinegar and tomato puree and cook for about 7 minutes over high heat. Add the beef, water, beef stock, pepper and chilli flakes and cook for 40 minutes. Add the potato chunks and cook for a further 20 minutes. The basic goulash is served with Semmeln – which are austrian little white breadrolls, but a baguette will do just as well.Season to taste and serve with little bread rolls or baguette.

Tip: my family likes it when I blend part of the soup to have a thicker consistency.

Thermomix

  • 400 g onions, cut into small dices
  • 4 garlic cloves 
  • 1 tsp cumin
  • 1 tbsp sunflower oil
  • 1 tbsp of paprika
  • 2 tbsp of dried marjoram
  • 1 tsp salt
  • 2 tsp lemon zest
  • 1 tbsp balsamico
  • 20 g tomato paste
  • 500 g beef for stew cut into pieces of 1 cm
  • 700 g water 
  • 1 – 1 1/2 beef stock
  • Fresh ground black pepper
  • Chilli flakes
  • 380 g potatoes peeled and cut into small chunks of 1 cm

Put onions, garlic, caraway, paprika powder, marjoram, salt, lemon zest, balsamic vinegar, sunflower oil and tomato paste in the mixing bowl, chop them for 6 seconds / level 6 and use the spatula to push them down. Then steam for 7 minutes / 120 ° C / level 1. Meanwhile, cut the beef into 1 cm cubes. Add the diced beef, water, beef soup cubes, pepper and chilli flakes, place the steam basket on the mixing bowl lid as a splash guard instead of the measuring cup and boil for 40 minutes / 100 ° C / counterclockwise / level 0.5. Meanwhile, cut potatoes into 1 cm cubes. Add the diced potatoes and cook for 20 minutes / 100 ° C / counterclockwise / level 0.5. Season the goulash soup, arrange in soup plates and serve hot with white breadrolls or baguette.

Tip: my family likes it when I blend part of the soup to have a thicker consistency.

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