Traditional Austrian Beef Goulash Soup

Travelling to Europe may be out of the question, for now—but you can still enjoy a winter taste experience of the Austrian Alps in the comfort of your own home with Constantia Glen’s famous beef goulash soup.

Rich, nourishing and brimming with flavour that includes, spicy beef, potatoes and paprika as the star ingredient—it’s the perfect winter soup. It’s filling, easy to make, and best served with fresh crusty bread to mop up even the last drop in your bowl.

Serves 4

Ingredients

45ml (3 tbsp) olive oil

3 (600g) medium onions, chopped

5ml (1 tsp) garlic, finely chopped

15ml (1 tbsp) tomato paste

15ml (1 tbsp) paprika

2,5ml (½ tsp) ground cumin

2,5ml (½ tsp) marjoram

2,5ml (½ tsp) thyme

2,5ml (½ tsp) cayenne pepper (optional)

250g boneless, cubed beef

60ml (¼ cup) red wine

1L (4 cups) warm beef stock

3 (660g) medium potatoes, peeled and diced

salt and pepper

To serve:

sour cream

chopped chives

crusty bread

Method

Heat the oil in a large, heavy based pot over medium heat. Add the onions and garlic and sauté until tender for 8-10 minutes.

Stir in the tomato paste, paprika, cumin, marjoram, thyme and cayenne pepper. Add the beef and fry, 5 minutes.

Stir in the red wine and simmer, 5 minutes. Add the stock, cover and cook, 40 minutes.

Add the potatoes and simmer for a further 30 minutes until the potatoes and meat are fork-tender.

Season the soup to taste, ladle into bowls and top each portion with a dollop of sour cream. Sprinkle some chives on top and serve with freshly baked bread.