Beef Goulash & Walnut Lettuce Cups with Cashew Aioli
This is the perfect winter warmer Goulash Soup. On these cold nights there is nothing better than a delicious hot soup with crusty bread. Julia demonstrated this at our Homegrown Harvest Kitchen 2018 and it went down a treat. We whipped up our own version at home with ingredients out of the pantry, fridge and added cherry tomatoes on top. Easy to make and very nourishing.
Authentic Hungarian Gúlyás Leves (Goulash Soup) - Julia Jeanplong
2 stalks of celery
1 green pepper (capsicum)
500-600g of Beef
2 tbsp flour
1. Heat 1 Tbsp of oil in a large Casserole dish over medium-high heat. Add the onions and saute until tender, about 6 minutes. Add 2 cloves of garlic and some salt and pepper and saute until fragrant, about 1 minute. Lower the heat (so the paprika won't burn and give a bitter taste or grainy texture in the final dish) and stir in the paprika.
2. Sprinkle the beef on all sides with salt and pepper. Return the dish to medium-high heat, and add the beef cubes to the pot, turning to cover the beef with the paprika-onion mixture, and cook until browned, about 6 minutes. Add 2 cups cold water, bay leaves and cover with a lid, reduce the heat to medium and stew for 45 minutes.
3. Remove the lid and add the potatoes, carrots, parsnips, tomatoes, celery and green peppers, cover and stew until the beef is tender, about 30 minutes more, stirring on occasion. Adjust to taste with salt and pepper.
4. Garnish with parsley and serve, enjoy.
Natasha McGowan is the inspiration behind Homegrown Harvest. Based in the bountiful Waikato, she is an avid home gardener and cook.
Homegrown Harvest is a regional food event featuring selected food exhibitors, the annual Food Competition and the vibrant Spade to Spatula demo kitchen.
Held annually as part of the Waikato Show at Claudelands, it's an event not to be missed.
You're invited to take your seat at the table, and tuck right in to this feast of fresh flavour. Find out more here.