As we draw ever closer to Winter, our nights will need something warming before the fire. Constantia Glen Traditional Austrian Beef Goulash Soup, which many of you would have enjoyed on the Estate, is the answer, whatever the question.
Constantia Glen Traditional Austrian Beef Goulash Soup
45ml (3 tbsp) olive oil
3 (600g) medium onions, chopped
5ml (1 tsp) garlic, finely chopped
15ml (1 tbsp) tomato paste
15ml (1 tbsp) paprika
2,5ml (½ tsp) ground cumin
2,5ml (½ tsp) marjoram
2,5ml (½ tsp) thyme
2,5ml (½ tsp) cayenne pepper (optional)
250g boneless, cubed beef
60ml (¼ cup) red wine
1L (4 cups) warm beef stock
3 (660g) medium potatoes, peeled and diced
salt and pepper
Heat the oil in a large, heavy based pot over medium heat. Add the onions and garlic and sauté until tender for 8-10 minutes.
Stir in the tomato paste, paprika, cumin, marjoram, thyme and cayenne pepper. Add the beef and fry, 5 minutes.
Stir in the red wine and simmer, 5 minutes. Add the stock, cover and cook, 40 minutes.
Add the potatoes and simmer for a further 30 minutes until the potatoes and meat are fork-tender.
Season the soup to taste, ladle into bowls and top each portion with a dollop of sour cream. Sprinkle some chives on top and serve with freshly baked bread.
Serve with Constantia Glen Five 2016, a great cool climate red blend.
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