Hungarian Goulash Soup

Serves 6-8

• 275 gr pork fillet

• 225 gr braising steak
• 4 onions, sliced into rings
• 2 carrots, sliced
• 2 green peppers, cut into strips
• 1 (227 gr / 8-oz) can tomatoes
• 2 tablespoons oil
• 2-3 teaspoons paprika
• Generous pinch garlic salt
• Salt and black pepper
• 1 liter beef stock
• 150 ml single cream

1. Trim the meat and cut into 2-cm cubes.
2. Drain the tomatoes, retaining the juice on the side, and chop the tomatoes coarsely.
3. Heat the oil in a large saucepan or flameproof casserole and fr the onions until transparent.
4. Add the meat and brown in the oil, then stir in the carrot and green pepper and continue cooking for 1-2 minutes ; add the chopped tomato, followed by the juice from the can, and stir well.
5. Season to taste with the paprika, garlic salt, salt and black pepper.
6. Pour in the beef stock, cover the pan, bring to the boil and simmer the goulash soup over a low heat for 60-80 minutes ; stir in the cream just before serving.

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