If you like Goulash, you will love this soup. It’s a lighter version of the saucy brother and is a perfect winter warmer!

Ingredients:

• 250g beef, diced

• 1 onion, diced

• 1 tbsp oil

• 2 tbsp paprika

• 2 tbsp butter + 2tbsp plain flour

• 2l beef stock

• 3 potatoes, peeled and diced

• 3 cloves of garlic, pressed or very finely chopped

• 2 tsp dried marjoram

• 1 tsp caraway seeds, lightly crushed

Method:

1. Heat the oil in a large pan, add the onion and sauté for 1-2 minutes. Stir in the beef and brown it, stirring frequently. Mix in 2 tbsp paprika and 1l of beef stock. Cook until the meat is tender, about 45 minutes (this will depend on the cut of beef).

2. In the meantime, make the roux with 2 tbsp butter and flour. Melt the butter in a medium pot first, then add the flour and cook gently for 5 minutes, stirring often. Add the remainder of the beef stock, little bit at a time, and whisk until there are no lumps.

3. When the meat is cooked, pour the roux and stock mix into the soup and add diced potatoes and pressed garlic. Cook for about 15 minutes or until the potatoes are cooked. Add marjoram, season with salt and pepper if needed and stir through. Enjoy on its own or with some sourdough bread on a side.