GOULASH SOUP - BEEF, BELL PEPPER AND TOMATO
Goulash soup is hearty enough to be eaten as a main course. This soup warms your body and your soul on wintery day. I cook a light version of this soup without bacon, potatoes and beef stock.
Serves 6
Preparation Time: 20 min Cook Time: 1 hr. 15 min
1.5 lb. boneless beef, trimmed, ½ inch cubed
1 large onion, chopped
2 red bell peppers, chopped
2 medium tomatoes, peeled and chopped
2 garlic cloves, mince
1 cup can crushed tomatoes
1 tsp. red pepper or paprika
½ tsp. black pepper
1 tsp. dry cilantro
2 ½ cups vegetable stock or water
1 bay leaf
Salt to taste
1 tbsp. olive oil
Parsley for garnishing
Warm olive oil over a medium heat and add onion and garlic. Sauté for 5 min, stirring occasionally. Add beef and cook for 10-15 min (not stirring) unit meat liquid evaporates.
Add crashed can tomatoes and regular tomatoes stirring to combine. Add 1 cup of vegetable stock or water, salt, peppers, bay leaf and dry cilantro. Bring soup to a boil; reduce the heat to medium-low. Simmer, covered, for 25 min.
Add bell pepper and 1 ½ vegetable stock or water and continue cooking for 20-25 minutes, or until beef is tender.
Serve with chopped parsley.
Sincerely Yours,
Nellie
Serves 6
Preparation Time: 20 min Cook Time: 1 hr. 15 min
1.5 lb. boneless beef, trimmed, ½ inch cubed
1 large onion, chopped
2 red bell peppers, chopped
2 medium tomatoes, peeled and chopped
2 garlic cloves, mince
1 cup can crushed tomatoes
1 tsp. red pepper or paprika
½ tsp. black pepper
1 tsp. dry cilantro
2 ½ cups vegetable stock or water
1 bay leaf
Salt to taste
1 tbsp. olive oil
Parsley for garnishing
Warm olive oil over a medium heat and add onion and garlic. Sauté for 5 min, stirring occasionally. Add beef and cook for 10-15 min (not stirring) unit meat liquid evaporates.
Add crashed can tomatoes and regular tomatoes stirring to combine. Add 1 cup of vegetable stock or water, salt, peppers, bay leaf and dry cilantro. Bring soup to a boil; reduce the heat to medium-low. Simmer, covered, for 25 min.
Add bell pepper and 1 ½ vegetable stock or water and continue cooking for 20-25 minutes, or until beef is tender.
Serve with chopped parsley.
Sincerely Yours,
Nellie
