Goulash Soup

• 2 red peppers
• 2 tbsp sunflower or corn oil
• 1 lb (500 g) stewing beef, trimmed and cut into 1 1/2-in (3.5-cm) pieces
• 2 large onions,thickly sliced
• 1 tbsp all-purpose flour
• 2 tsp paprika
• 6 cups (1.5 liters) beef stock
• 13 oz (400 g) canned chopped tomatoes
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 garlic clove,crushed
• 1 bay leaf
• salt and black pepper
• 3 large potatoes, coarsely chopped
• dash ofTobasco sauce
• sour cream and snipped fresh chives to garnish

STEPS :

1. Roast and peel the red peppers (page 354). Cut the flesh into chunks.
2. Heat the oil in a large pan. Add the beef and brown all over. Add the onions, peppers, flour, and paprika and stir over high heat for 1-2 minutes.
3. Add the stock, ~omatoes, tomato paste, vmegar, garlic, bay leaf, and salt and pepper to taste. Bring to a boil, cover tightly, and simmer for 1 1/2 hours.
4. Add the potatoes and cook for 30 minutes or until the beef and potatoes are tender. Remove the bay leaf and discard.
5. Add a little Tabasco sauce and taste for seasoning. Serve at once, garnished with sour cream and snipped chives.

Goulash

From a 9th-century nomadic tribal meal of slowly stewed meat, Hungarian goulash has developed into an internationally acclaimed dish, distinctively flavored with paprika, onions, and red peppers and enriched with potatoes, tomatoes, and sour cream.