Hungarian Beef Goulash Soup, No Added Refined Sugar

Method

1. Wash 500 grams beef shank and cut it into cubes of about 2.5cm by 2.5cm.
2. Peel and dice 1 onion, peel and mince 2 garlic cloves, and wash and dice half a green bell pepper and half a yellow bell pepper. Peel 2 large potatoes and 1 large carrot, cut them into bite sized pieces and soak them in cold water so they do not darken.
3. For fresh tomatoes, score a cross in the base, blanch them in boiling water for about 30 seconds, then peel them and cut them into wedges.
4. Set a pan over medium heat and add 1 tablespoon unsalted butter. Once it has melted, add the onion and cook for about 2 minutes.
5. Add the beef and stir until browned on all sides, then add the garlic, salt and pepper and stir for about 3 minutes, until fragrant.
6. Add the bell peppers and 1/2 tablespoon paprika and stir with the meat for 2 to 3 minutes, then add 200 grams canned tomatoes and stir through.
7. Pour in 150ml bone broth to just cover, raise the heat to bring it to a boil and skim off the foam.
8. Lower the heat, add the potato, carrot and 50 grams green beans and stir, then add 50ml red wine and drop in 1 bay leaf.
9. Adjust the seasoning, cover and simmer over low heat until the beef falls apart and the potato and carrot are tender.
10. Ladle into bowls, scatter chopped parsley over the top and serve hot with bread or white rice.

Tips

• A pan that runs dry while frying takes a little olive oil or broth.
• Paprika is sold in the imported seasoning aisle of larger supermarkets, and a mild non spicy chili powder can stand in.
• Canned tomatoes can be replaced with the same weight of fresh tomatoes.
• A pressure cooker cuts the simmering time down a great deal.