goulash

Andy Harris’s goulash soup combines beef shin, potatoes and tomatoes with paprika, marjoram and caraway. His introduction places this soup in cafés and restaurants across Austria, Germany, Switzerland and Hungary, without assigning one place of invention.

Onion, garlic and green pepper soften gently in olive oil before diced beef is added and browned. Paprika cooks briefly with the mixture, followed by an initial addition of beef stock that is reduced.

Marjoram, caraway seeds, red-wine vinegar, chopped tomatoes and tomato purée join the pot. Further stock covers the ingredients for a long, gentle simmer until the meat and vegetables are tender.

Diced potatoes are added later with any remaining stock. A little water can supplement the liquid if the soup is looking too dry, and cooking continues until the potatoes are ready.

Harris suggests an optional spoonful of sour cream at serving. This version retains the soup form, with its pieces of beef and potato in the seasoned tomato-and-stock liquid.