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Goulash Soup with sour cream & pesto

Olive oil for frying

1kg of beef chuck, cut into 4cm cubes

3 onions, chopped

3 cloves garlic, crushed

30ml cake flour

Smoked paprika

2 x 410g tins plum tomatoes

1.3l beef stock

2 red peppers, seeded and sliced

Rocket pesto and sour cream for serving

 

Brown the meat in olive oil in a heavy based pan in batches.  Remove all meat.  Fry onions till brown.  Return the meat to the pan, sprinkle with flour and paprika.  Stir well.  Add the tomatoes and stock.  Bring to the boil, then reduce the heat and cover.  Gently simmer for 2 hours or until the meat is tender.

Add the red peppers and simmer for 30 mins.   Season to taste.

Serve topped with rocket pesto, sour cream and a sprinkle of paprika.

 

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