If you remember a few weeks ago I went on a long walk with my…
I love taking part in the ReadCookEat Challenge, when you are reading you are on the look out for recipes to recreate. You never know what dishes you might come across and how out of the ordinary they may be. This month I have been reading The Redbreast by Jo Nesbo. It is a Harry Hole story and a great thriller. The story is captivating, a highly powerful gun, the type used by assassins has been smuggled into the country. Harry Hole is interested and wants to find out who has it before it is too late. His investigation leads into a web of intrigue with its roots in the war. The book moves between the present day and the past, but it was rather lacking in food. I was getting a bit worried that there would be no food at all until I came across Goulash Soup.
The scene was set in the past, Ulrich takes his lady friend for a special night at a restaurant. The scene made me smile and you can read it below.
A waiter had arrived unobtrusively at their table and coughed discretely to signal his presence. “Meine Herrschaften, are you ready to order?”
“I think so,” Ulrich said. ” What would you recommend today?”
“Chicken. Sounds good. Could you choose a good wine for us? Helena?”
Helena’s eyes scanned the list. “Why are there no prices?” she asked.
“Wat, Fraulien. They vary from day to day”
“And what does Hähnchren cost?”
Out of the corner of her eye she saw Ulrich blanch. “Goulash Soup” she said. “We have already eaten today and I heard that your Hungarian dishes are very good. Wouldn’t you like to try it too Ulrich? Two dinners in one day is not healthy.”
“I …” Ulrich began.
“And a light wine” Helena said.
“Two goulash soups and a light wine” the waiter asked with a raised eyebrow.
“I’m sure you understand what I mean”, she gave him the menu and a beaming smile, “waiter”
I have heard of goulash before but not goulash soup. It turns out it is rather similar, a nicely spiced soup with beef, potatoes and tomatoes. It makes a lovely light lunch and could be served with crusty bread and a simple salad to make it more substantial. It does take a little while to make but it is worth the wait.
- 225 g ½ lb beef
- 1 tbsp flour
- 3 tsp paprika
- 2 onions
- 2 cloves of garlic
- 2 tbsp tomato purée
- 2 pints beef stock
- 2 potatoes
- Sour cream
- salt and pepper
- Mix together the flour, paprika, salt and pepper.
- Cut the beef into small cubes and cover with the pepper.
- Add the beef to a pan and cook until brown.
- Chop the onion and garlic into small pieces and add to the pan. Cook until soft.
- Add the tomato purée and beef stock, bring to a boil, cover the pan and simmer until the beef is tender.
- Chop the potatoes into small pieces and add to the pan. Cook for 20 minutes until soft.
- When serving stir in the cream.