Austria

I think that the overriding memory of food in Austria for me must be Goulash Soup.

Goulash Soup

• 1 Tablespoon beef dripping or sunflower oil
• 1 medium onion
• 1 clove garlic, crushed
• 350g potatoes, peeled and diced
• 110g tinned chopped tomatoes
• 75g tomato puree
• 900ml beef stock
• 150g beef chuck steak
• 150ml red wine
• 50g carrots, finely diced
• 50g red pepper, finely diced
• 50g green pepper, finely diced
• 2 heaped teaspoons paprika
• 1 teaspoon cayenne, or to taste
• salt & freshly ground black pepper

Heat the oil and cook the onion and garlic gently for 5 minutes in a covered saucepan, without colouring. Add the potatoes, tomatoes, tomato puree, stock, half the chuck steak, the red wine, carrots, red and green peppers, paprika, cayenne, salt and pepper, and simmer gently until the meat and vegetables are tender. Cool a little, then puree half the soup coarsely and half the soup smoothly in a liquidiser. If necessary add a little water to achieve the desired consistency. Return to a clean saucepan and add the remaining meat. Cook for 15 minutes, then taste for seasoning and serve.