It's autumn, time for goulasch soup.

[Workingman]

It's not goulasch, it's a soup.

Well, it is a type of goulash, but then blitzed.

1lb braising steak or other cheap joint cut in small chunks
vegetable oil
1 medium onion, diced
1 medium carrot, diced
celery sticks, leaves and all, diced
1/2 red pepper, seeded and diced
3 garlic cloves, crushed
2 tbsp paprika - it does not have to be smoked
1 dsp caraway seeds, crushed (optional)
2 tbsp tomato purée
bay leaf or two
1 litre/2 pints beef stock
a few baby potatoes, (1/2 lb) peeled and chopped into small cubes
S&P to season.

Oil a deep pan and then put in all the meat and veg and cook on low till the meat is browned. Add the paprika etc and cook for another minute. Now add the stock and simmer for about an hour or slow cook (the best way) for as long as you like. When the meat is falling apart add the potatoes and seasoning for another 20 minutes or so.

Do not add any thickeners such as flour paste or cream as this will be a thick soup on its own. When it has cooled a bit blitz or food process it to a smooth consistency, add a bit more stock if it's a bit thick. It's a soup, there is no right or wrong way to do it. Eat with buttered bread chunks.

It freezes for later use. Some supermarkets in their Euro section now do Maggi Gulyás Leveskocka cubes as an alternative to beef stock. Greg and Agnes, my Polish friends and neighbours, swear by them.

[JanB]

Some supermarkets in their Euro section now do Maggi Gulyás Leveskocka cubes as an alternative to beef stock. Greg and Agnes, my Polish friends and neighbours, swear by them.
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Not over here they won't.

The Portuguese do not like spicy stuff, even piri piri is for foreigners.

[Workingman]

Jan, the caraway, bay leaf and paprika do not make it spicy, they just add flavour. The Maggie cubes are basically beef stock cubes with them added.

Once cooked and blitzed it is a hearty soup as the potatoes thicken it.

[JanB]

They still won't like it.

Chicken piri piri is for the foreigners, not the Portuguese.

Anything with spices, nope.

[Workingman]

Jan, it is not spicy, not at all spicy, it is more herby. Think thick oxtail soup with sage, bay, paprika and thyme, but also with toms and garlic. If you can get carraway seeds, fine, make it, but they are not essential.

Give it a go.

[meriad]

sounds delicious; definitely something to make when it gets colder; thanks Frank
(but no blitzing for me - I like chunky soups )

[Workingman]

Ria, when I was stationed in Germany it was the soup of choice, then came the Jaerger schnitzel and then the pistachio ice cream.

It has to be blitzed otherwise it's a runny goulasch. But enjoy it anyway.

[Workingman]

Jan. a quick delve leads me to believe that the original piri-piri as taken by the Portuguese to the world was not hot, as in chilli hot, it was mainly salt, lemongrass, spirits, citrus peel, onion, pepper, bay leaves, paprika, pimiento, basil, oregano and tarragon. It only got fiery hot when it got to Africa, especially Mazambique.

I rather like the milder version from the Asian supermarket as it is more piquant than hot like the Nando's type. I can add chilli flakes if needed.