After a ridiculously long absence, I am back on Morris Morsels. No I didn’t stop cooking for the past year, I just stopped blogging about it. Though those of you who know me FB-wise have continued to see occasional food posts. Anywho, over Christmas I showed some family the dormant blog, and they convinced me to start it back up again (thanks C, U.S. and D). So no promises on how often I will add here, but I will just continue to tell you sometimes what I make and how I made it, I hope to hear from you in the comments.
Tonight, I dug out a “one pot” cookbook I had been disappointed by in the past, and thought I would give their Hungarian inspired soup a shot. Beef Goulash Soup (we know, it’s a redundant title).
I upped the paprika a bit (because: Hungarian!) and instead of using a pasta added homemade spaetzle (because: Hungarian! plus, um spaetzle are awesome.) So here’s the low-down:
What I used:
- A pound(ish) of ground beef
- Half an onion diced
- Diced garlic
- Rice flour (can use regular of course)
- Beef broth
- A can of diced tomatoes
- Roasted bell pepper
- A carrot
- Seasonings (paprika, S&P and oregano)
- Spaetzle (don’t worry Colette there’s an easy alternative)
- Sour cream
What I did:
- Brown the ground beef in a soup pot
- Add diced onion and garlic, cooked for a few minutes
- Add two tablespoons rice flour mix and cook a minute
- Add 4 cups or so of broth and scrape off bottom of pan
- Add diced tomato, diced up bell pepper, carrot, teaspoon of paprika, pinch of oregano, S&P to taste.
- Simmer for half hour or more
- Cook Spaetzle noodles into the soup, serve with a dollop of sour cream on top.*
*Note, I only added spaetzle cause it seemed like a perfect end to the Hungarian nature of the dish, you could use any sort of pasta, or even tortilla chips.
It turned out great, I really like the creaminess of the soup once the sour cream was mixed in, and other than the long simmering time, it was super easy/fast to make (I cheated and used jarred roasted bell pepper.) Will definitely make this again.