Can’t quite recall the first encounter with Goulash soup – was it in the enchanting streets of Prague, the winding roads of Poland on a road trip with my husband, or a cozy small restaurant of Haarlem during my first year stay in the Netherlands? The details might blur, but the flavor remains imprinted in my memory. I vividly recall that moment of revelation, thinking, “I must learn to recreate this magic!”
So began my quest, a culinary adventure scouring various recipes, experimenting in the kitchen, until I crafted my very own rendition of Goulash soup. I aimed for simplicity, ease of cooking, yet an undeniably delectable and unforgettable taste. Little did I know that this concoction would weave its way into the tales of my life.
Fast forward to a night in Amsterdam, a friend dropping by after a concert with my husband. A steaming bowl of my Goulash soup was the postlude to the evening, and to my surprise, it became a conversation piece for years to come. He still raves about it, and I can’t help but smile at the thought. Perhaps, I’ll whip up this magical soup again when we reunite.
So, fellow culinary enthusiasts, join me as we embark on a journey to create Mina’s Unforgettable Goulash Symphony.
If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below and share your experience!
For more information about the Chinese spices see my ingredients list
Happy cooking!
Mina’s Hearty Goulash Soup recipe
Ingredients
- 2 onions – diced
- 750 grams beef – cubed
- 2 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 3 gloves of garlic – minced
- 2 bell peppers – diced
- 1 can 400grams of whole tomato or diced tomato
- 2 blocks of chicken stock
- a pinch of parsley
- crème fraîche
Instructions
- Coating cubed beef with paprika, salt and pepper mix
- Add oil in the pan, fry onion until translucent
- Add beef, stir fry until all sides are slightly cooked.
- Add garlic, pepper and canned tomato, stir for a minute.
- Move the content into a pressure cooker.
- Add chicken stock, and hot water to cover the beef, cook for 45 minutes
- Serve the soup with some creme fresh , a pinch of parsley on top, and bread
