So next on to Germany – and as you can see I’ve already given up on the alphabet! First a bit of a confession – I’m not a fan of German food and wine. I have been to Germany three times and have never had a great meal or experienced an incredible taste. And don’t get me started on their obsession with putting almonds in all their cakes. So with a feeling of dread in my stomach, I thought I would get Germany out of the way early and on a snowy winter’s night I decided to make some Gulaschsuppe – a dish somewhere between a soup and a stew. And it actually wasn’t bad. The soup is a thick mix of beef, potatoes and onion flavoured with paprika and caraway seeds and makes a wonderfully warming and filling meal when served with crusty bread. Enjoy!
- 500g beef cut in small cubes
- 2tbsp oil
- 3 onions chopped
- 1 clove garlic, finely chopped
- 1tbsp paprika
- ½ tsp caraway seeds
- 2tbsp tomato puree
- 1 bay leaf
- 750ml beef stock
- 125ml red wine
- 5 medium potatoes cubed
- Salt & pepper for seasoning
Put the oil in a large pot and add the meat to brown
Add the onions and garlic and fry until the onions are soft.
Add the paprika and caraway seeds, stir well to coat the meat. Add the bay leaf and stock. Bring to a boil, cover and then reduce to a simmer for about 45 minutes
Add the potatoes and simmer for a further 30 minutes.
Stir in the tomato paste and red wine; simmer for a further 15 minutes.
Season as required. Remove the bay leaf. Serve with crusty bread.