Constantia Glen’s hearty goulash soup will bowl you over

Comfort your family with Constantia Glen’s famous Austrian beef goulash soup, a nourishing traditional cold-weather foil that's hearty ...

Comfort your family with Constantia Glen’s famous Austrian beef goulash soup, a nourishing traditional cold-weather foil that's hearty and rich in flavour.                                                         

Fostering the European heritage of the Waibel family, who acquired Constantia Glen in the late 1950s, this spicy beef and potato soup flaunts paprika as its signature ingredient. 

The flagship Constantia Glen FIVE, a consummate blend of five Bordeaux grape varieties, stands up well to these bold flavours.

“Our heart-warming goulash soup needs a big, well-structured red wine to clean your palate and the Constantia Glen FIVE 2016 does this perfectly.” says winemaker Justin van Wyk.

The wine can be purchased online now at www.constantiaglen.com/order-wine/ for delivery to your door after the lockdown restrictions have been lifted.

Like the wine, the hearty Constantia Glen goulash soup is a real crowd pleaser. It’s filling, easy to make, and best served with fresh crusty bread to mop up even the last drop in your bowl.


Traditional Austrian Beef Goulash soup recipe
Serves 4

Ingredients:
45ml (3 tbsp) olive oil
3 (600g) medium onions, chopped
5ml (1 tsp) garlic, finely chopped
15ml (1 tbsp) tomato paste
15ml (1 tbsp) paprika
2,5ml (½ tsp) ground cumin
2,5ml (½ tsp) marjoram
2,5ml (½ tsp) thyme
2,5ml (½ tsp) cayenne pepper (optional)
250g boneless, cubed beef
60ml (¼ cup) red wine
1L (4 cups) warm beef stock
3 (660g) medium potatoes, peeled and diced
salt and pepper

To serve:
sour cream
chopped chives
crusty bread

Method:
  1. Heat the oil in a large, heavy based pot over medium heat. Add the onions and garlic and sauté until tender for 8-10 minutes.
  2. Stir in the tomato paste, paprika, cumin, marjoram, thyme and cayenne pepper. Add the beef and fry, 5 minutes.
  3. Stir in the red wine and simmer, 5 minutes. Add the stock, cover and cook, 40 minutes.
  4. Add the potatoes and simmer for a further 30 minutes until the potatoes and meat are fork-tender.
  5. Season the soup to taste, ladle into bowls and top each portion with a dollop of sour cream. Sprinkle some chives on top and serve with freshly baked bread.



Issued by: GC COMMUNICATIONS
Pictures: SUPPLIED



© 2020 Herman Lintvelt - WineTourismZA

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