Beef Goulash Soup and Homemade Bread


Last week, Greg and I made dinner from complete scratch. He made the bread whilst I made the beef goulash soup to go with it. We followed it up with a delicious lemon meringue pie (will write another post on that).

I really enjoyed the Beef Goulash soup and wanted to share it with you. I have also included bread recipe underneath incase anyone wants to go full out like we did and make both. 
(You won't need anything else with it as it is surprisingly filling). We halved the goulash recipe as there was only two of us for dinner.

Beef Goulash Soup:

Prep Time: 15 minutes         Cook Time: 1hour 15 minutes       Serves: 6


3tbsp Vegetable Oil
750g Lean Beef (diced)
2 Onions, Chopped
2 Garlic Cloves
2 Celery Sticks
3tbsp Paprika
1tbsp Caraway Seeds
1.2 litres of Beef Stock
600ml of Water
2 Bay Leaves
1/4tsp of Tabasco Sauce
3tbsp of Tomato Puree
225g of Potato, diced
3 Carrots, diced
Optional Sour Cream, to serve


1. Heat oil in a large saucepan over medium-high heat. Add beef and cook for a few minutes until it has been browned. Remove with slotted spoon and drain using kitchen paper.

2. Reduce heat and add the onions, garlic and celery to the pan. Cook until softened.

3. Remove pan from heat and stir in paprika and caraway seeds. 

4. Pour in beef stock and measured water. Add bay leaves, Tabasco sauce and tomato puree. Stir well and add browned beef. 

5. Bring to the boil, then reduce heat and cover partially and let simmer for about 30 minutes.

6. Add potatoes and carrots and simmer for another 30 minutes. 

7. Remove and discard bay leaves and serve in warmed soup bowls with a dollop of sour cream, if wanted.

Making the Bread:

Prep Time: 2 Hours 20 Minutes           Cook Time: 35 Minutes         Skill: Easy      One Loaf


500g Strong Bread Flour
7g Easy Bake Yeast
1.5 tsp of Caster Sugar
1.5 tsp of Salt
15g of Butter
300ml of lukewarm water


1. Mix the flour, sugar, yeast and salt in to a bowl. Add butter and use fingertips to rub until it looks like fine crumbs. 

2. Pour in water slowly and mix with a cutlery knife until there is a stodgy consistency and the mixture isn't too sticky.

3. On a lightly floured surface, tip out the dough and knead for 10 minutes (or for 5 minutes with a dough hook in a mixer)

4. Lightly grease the mixing bowl with oil, put the dough back in and cover with a clean tea towel. Leave to rise until it has doubled in size. 

5. Once doubled in size, knock back by gently kneading the dough 5 times to get air out. Mould into desired shape either on a baking tray or into a lightly oiled loaf tin (900g/2lb)

6. Cover again with a clean tea towel and leave again until doubled in size.

7. Preheat oven to 200oC (180oC Fan / Gas Mark 6)

8. Put on middle shelf and bake for 30-35 minutes. The bread should be easily lifted from a tin and sound hollow when the base is tapped. Leave to cool. 

Let me know if you try it out!


Victoria xx

You Might Also Like