Rich Beef Goulash Soup

Ingredients

• Beef, chuck for stew, separable lean and fat, choice, raw

  400g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 ⅛ tbsp or 15g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Carrots

  Raw

  1 large or 72g

• Water

  Plain, clean water

  4 ¼ cup or 1000g

• Paprika

  Spices

  2 ⅜ tsp or 5g

• Knorr Beef Stock Pot

  2 Pot or 200g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Chives

  Raw

  8 ⅓ tbsp chopped or 25g

Directions

1. Heat oil in a large pot and brown the cubed chuck together with any bones then remove from the pot and set aside.
2. Fry the onion, garlic and carrots until tender then add the paprika and cook for 1 minute stirring continuously to release the flavour and aroma.
3. Return the browned chuck and bones to the pot together with the KNORR Beef Stock pot, water and tomatoes.
4. Bring to the boil then reduce the heat and allow to simmer uncovered for 45 minutes.
5. Add the potatoes and simmer for a further 15-20 minutes or until the potatoes are tender.
6. Divide the soup between four bowls and top each bowl with 15ml of sour cream and a sprinkle of chopped chives.