Lunch
Lighter Hungarian Goulash Soup
4 servings · 140 minutes
457calories
41 gprotein
48 gcarbs
10 gfat
Per serving
Ingredients
For 4 servings
- 600 g beef shank, trimmed of fat and membranes
- 150 g onion (1 large)
- 10 g sunflower oil (1 tablespoon)
- 2 cloves garlic
- 150 g carrot (2 pieces)
- 80 g celeriac (a small piece)
- 400 g potato (3 medium)
- 100 g bell pepper (1 piece)
- 100 g tomato (1 piece)
- 1 egg for the pinched noodles
- 100 g flour for the pinched noodles
- 1 heaping tablespoon sweet paprika, 1 teaspoon whole caraway seeds, 1 bay leaf, salt, pepper, hot paprika cream to taste
Instructions
- Cut the meat into 2 cm cubes, and dice the onion finely. Heat the oil in a large pot and braise the onion for 5–6 minutes until translucent.
- Add the meat and sear on high heat, stirring, for 5 minutes until all sides are white and the released liquid has evaporated.
- Remove from heat, sprinkle the paprika over it, stir well, and immediately pour in 2 dl water so the paprika doesn't burn. Add the crushed garlic, caraway seeds, bay leaf, and 1 teaspoon salt.
- Braise covered on low heat for 75 minutes, stirring occasionally. If the liquid evaporates, always add just a few tablespoons of water. If the meat softens in its own broth, the soup will have a much stronger flavor.
- Add the diced carrot, celeriac, and potato, pour in 1.5 liters of water, and cook for 15 minutes. If fat accumulates on the surface of the soup, skim it off with a spoon.
- Add the diced bell pepper and tomato, and cook for another 10 minutes until the potatoes are soft and the meat falls apart easily with a fork.
- For the pinched noodles, knead the egg with the flour and a pinch of salt into a stiff dough. Flatten it on your palm and pinch small pieces into the hot soup. Cook for 3–4 minutes until the noodles float up. Season with salt and pepper, and whoever likes it spicy can stir paprika cream into their bowl.
Also in the app
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