June 2020 - Ballito Umhlanga

Comfort in a bowl ...
Constantia Glen’s famous Austrian beef
goulash soup – a nourishing traditional
cold weather foil that’s hearty and rich
in flavour – will bowl you over! This
spicy beef and potato soup flaunts
paprika as its signature ingredient,
and it needs a big, well-structured red
wine to stand up to its bold flavours. So
open a bottle of Constantia’s flagship
Constantia Glen FIVE, a blend of five
Bordeaux grape varieties, and tuck into
this easy-to-make, crowd-pleasing dish,
best served with fresh crusty bread
to mop up even the last drop in your
bowl.
The wine costs R465, and you can order
it online (constantiaglen.com/orderwine)
for delivery to your door after the
lockdown restrictions have been lifted.
Traditional Austrian beef
goulash soup
(Serves 4)
You’ll need:
45ml (3 Tblsps) olive oil; 3 (600g)
medium onions, chopped; 5ml (1 tsp)
garlic, finely chopped; 15ml (1 Tblsp)
tomato paste; 15ml
(1 Tblsp) 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:
Heat the oil in a large, heavy based
pot over medium heat. Add onions
and garlic and sauté until tender for
8 to 10 minutes. Stir in tomato paste,
paprika, cumin, marjoram, thyme and
cayenne pepper. Add beef and fry for
5 minutes. Stir in red wine and simmer
for 5 minutes. Add stock, cover and
cook for 40 minutes.
Add potatoes and simmer for a further
30 minutes until potatoes and meat are
fork-tender.
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.
Eat in!
Hearty goulash. Slow cooked lamb. And two
exceptional wines. Winter’s looking damn fine!
Compiled by KYM ARGO
38 Get It • Ballito Umhlanga June 2020