- 500 gram beef stew meat
- 1 red bell pepper
- 1 Spanish pepper
- 4 onions
- 6 garlic cloves
- 2 turnips
- 3 medium-sized waxy potatoes
- 4 Dutch carrots or 2 medium-sized carrots
- 400 ml beef stock (store-bought or make your own)
- 2 cans of tomatoes
- 1 tablespoon smoked paprika
- 1 tablespoon fennel seeds
- 4 tablespoons all-purpose flour
- olive oil
- pepper and salt to taste
- optional: creme fraiche for serving
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- Dutch oven or other heavy bottomed pan
Preparation — 15 minutes
PEEL the turnips, carrots, onions and garlic cloves. CUT the turnips and carrots into pieces and finely chop the onion and garlic. REMOVE the seeds from the bell pepper and chop into pieces. Finely CHOP the Spanish pepper, with or without seeds depending how spicy you like your soup to be. PEEL the potatoes and cut them in pieces.
If you bought large pieces of beef, you have to chop them into bite-size pieces. TOSS the pieces of beef with pepper, salt and flour until they’re fully coated.
Finishing the beef goulash soup — 1 hour and 10 minutes
HEAT olive oil in a Dutch oven on high heat and cook the pieces of beef until they’re beautifully browned. ADD the chopped onions and garlic and saute a few minutes more. ADD chopped bell pepper, turnips, carrots and potatoes and wait another few minutes. ADD smoked paprika, chopped Spanish pepper and fennel seeds. Wait about one minute, then POUR in the beef stock, canned tomatoes and bring to a boil.
Place the lid on and turn down the heat, let it simmer for an hour. Or until the meat is tender and will literally fall apart. Season with pepper and salt. Serve with a spoonful of creme fraiche if you like.