Family recipes are the things I treasure most. They don't necessarily have to be from my family but usually they come from someone I've crossed paths with. To cook something , smell it cooking and finally taste it for me connects me with a time, place and person - it's what my memory is based on - smells and flavours. This is the way I taught myself how to cook. Never by an exact recipe, but by the way something smelled when it was cooking ; the way I remember it looking when I was eating it; and last and of course once cooked- the taste! Its rich depth of flavour always won me over and that's what I try and recreate in my Broths and Soups everyday.
My Goulash soup (though I haven't made it in a while) is probably my most fought after soup when in stock. It will be in and out in a matter of days when I cook a batch!
I inherited my skill of making Goulash from my Aunty Marika, my dad also makes a mean goulash which I will share with you all in my up coming book. To pick a favourite would be like picking a favourite child - impossible. Its the memories attached that make them both equally special. My dads is rich with flavours of wine and caraway seed and my Aunty's sweet with a little edge of spicyness from the mix of paprika's. He serves his with flat pasta or steamed potatoes, hers always with knokedli. I can't chose my favourite so don't ask!
This is my Aunty Marika's version that I have very gently changed to include healthy fats and broth, she would've used water in hers. In my opinion mine is as good (possibly better 😜) than hers.
50g butter or tallow
1 large onion - finely chopped
1kg diced gravy beef
2 heaped tablespoons of sweet hungarian paprika
1/2 a teaspoon of hot paprika
500ml of Love and Bones Beef Broth
4 tomatoes diced- skins and seeds removed
1 green capsicum sliced- seeds and pith removed
1 red capsicum sliced- seeds and pith removed
prep all your ingredients
pre-heat oven to 180c
warm your enamel pot on the stove
add the butter or tallow and brown off your onions
now add the meat and brown it off
turn the heat down a little and add your paprika's, stir being careful not to let the paprika burn
add the broth and tomato
season with salt and pepper
pop the lid on and put it in the oven at 150c for 2 hours - check if it needs more broth half way through, if so add another 250ml
then after the 2 hours put you sliced capsicum in and lid back on and cook for a further hour
taste for salt
For me a Goulash is not a Goulash unless you add sour cream to the actual sauce - to do this take some of the liquid from the goulash in to a seperate bowl, add 150ml of sour cream and mix well then add it back to the goulash and mix
serve with either, steamed potato, knokedli, pasta or rice - with a massive dollop of sour cream and lots of chopped parsley
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2017
©Love and Bones Broth 2017