Winter Warming Moussaka
A special recipe for the end of winter. Sometimes I use cubed rump steak instead of goulash - I find the fat adds more flavour to the soup.
1 tablespoon olive oil
400 g cubed beef goulash
1 medium onion, chopped
1 medium carrot, peeled, chopped
2 garlic cloves, crushed
1 tablespoon paprika
3 ½ cups liquid beef stock
400 g can diced tomatoes
250 ml sour creamMethodStep 1
Heat oil in a saucepan over medium-high heat. Season with Ina Paarman seasoned sea salt. Cook steak, stirring, in 2 batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Step 2
Add onion and carrot to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add stock and tomato. Stir to combine. Add steak. Bring to the boil.
Reduce heat to low. Simmer, covered, for one hour or until steak is tender.
Take off the heat and wait till the soup has stopped simmering then add the sour cream and stir in well.
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