Hungarian goulash beef soup 

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hungarian goulash soup

Hungarian goulash beef soup is one of my favourite winter dishes. This super simple dish is the ideal one pot wonder that’s low on prep time but high on flavor. Just throw all the ingredients into one pot and leave to work its magic. This dish will fill your house with the wonderful smell of home cooking and have your family and guests thinking you’ve been slaving for hours. Serve this traditional Hungarian winter warmer with some delicious crusty bread or some simple steamed rice. Perfect for leftovers too as the flavours just get better over time!

Spices used in this recipe

  • mexican tex mex

    Mexican Tex Mex – Mild

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    Mexican Tex Mex – Mild

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    A perfect blend for those who like it spicy. This versatile blend of chilli powder, sweet paprika, cumin, oregano, garlic, onion, brown sugar, and salt is great for taco seasoning or in chilli con carne. It also makes a great base for dishes such as Hungarian goulash, stews and soups. This spicy blend gives a Tex Mex aroma and flavour to many dishes.

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    Bell Peppers Sweet

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    Caraway Seeds Whole

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    Caraway Seeds Whole

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    Caraway seeds are the seeds of the caraway fruit. They have a pungent aroma and a unique sweet-tangy flavour. They can be used whole, in their powdered form, or as an oil. They are native to Europe, but have spread to the Middle East and the Mediterranean. They are used in a variety of dishes in these areas, including rye bread, sauerkraut, goulash and havarti cheese.

    The spice people carry caraway in both whole and powdered varieties as caraway seeds ground and caraway seeds whole.

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Method

  1. Heat olive oil and butter in a deep skillet, mix spices with flour and coat beef, add to pan with garlic & onion and cook till well browned, add tomatoes, potatoes and water. Bring to the boil and simmer for 2 hours or until meat is tender.
    This dish is great  to make a day ahead and reheat.
    Serve with warm bread.

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