The cold seasons are upon us! One way to chill and keep our body temperature up is to warm it from the inside with this heartily nutritious Goulash soup!
INGREDIENTS: *2 tbs plain flour *2 tbs paprika *1kg chuck steak, trimmed, cut into 2cm chunks *2 onions, roughly chopped *3 garlic cloves, finely sliced *1 long red chilli, seeds removed (optional), finely chopped *2 tbs tomato paste *1/4 cup (60ml) red wine vinegar *3 cups (750ml) beef stock *400g can chopped tomatoes *2 bay leaves *2 strips pared lemon rind *1 tbs olive oil *250g button mushrooms, sliced *Chopped flat-leaf parsley, sour cream and crusty bread, to serve
METHOD: 1. Preheat the oven to 180°C.
2. Put the flour and 1 tbs paprika in a bowl, season and stir to combine. Add the beef and toss to coat. Transfer to a casserole.
3. Add onion, garlic, chilli, tomato paste, red wine vinegar, stock, chopped tomato, bay leaves, lemon rind and remaining 1 tbs paprika and bring to the boil. Stir well, then cover and cook in the oven for 2 hours or until the beef is tender.
4. When the beef is ready, heat the oil in a frypan and fry the mushroom over high heat, stirring, for 4-5 minutes until lightly browned. Stir through the goulash, then ladle into deep bowls. Scatter with parsley and serve with sour cream and bread.