Goulash
Sarah
Hearty savory soup
ingredients
- 2 Yellow Onions
- 4 carrots
- 4 celery stalks
- 6 Red Skinned Potatoes
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 cloves garlic
- 2 medium or 3 small Bay Leaves
- 15 cherry tomatoes, halved
- 2 1/2 lbs. flanken
- Sea Salt & Fresh Cracked Black Pepper
- 4-5 cups chicken, beef or vegetable stock
- 1 Tbspn. Extra Virgin Olive Oil
directions
- 1
Chop onions, carrots & celery
- 2
Heat extra virigin olive oil in pan over medium heat
- 3
When hot add onions, carrots, celery, rosemary & thyme
- 4
Grate garlic into the pan
- 5
Salt and camelize
- 6
Cut the meat away from the bone and cut into bite sized peices. Cut off any extra fat and reserve bones.
- 7
Peel two of the potatoes
- 8
Cut all potatoes into bite sized peices
- 9
In a seperate pot heat up stock and add the two peeled potatoes and cook until tender.
- 10
When onions, carrots & celery have carmelized add meat and brown.
- 11
Salt and Pepper the meat
- 12
When the potatoes are fork soft in the stock, mash them into the stock to thicken it and whisk together to smooth out.
- 13
Combine the onions, carrots, celery and meat with the stock
- 14
Put in the rest of the potatoes, cherry tomatoes and bay leaves
- 15
Simmer for at least 2 hours
Source: Sarah
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