Foodies
Hentie Burger
OSTRICH GOULASH SOUP 500 g onions, chopped 3 cloves garlic 1.5 kg good quality meat (topside), cut into bite-size cubes Olive oil or butter for frying 500 g carrots, peeled and sliced 500 g peppers, mixed, cubed (not too small) or cut into strips 500 g potatoes, peeled and cubed 1 x 410 g tin tomatoes, chopped 60 ml tomato paste 750 ml dry red wine 30 ml paprika powder Sprigs of fresh rosemary and thyme Salt and freshly ground black pepper to taste
Hilda-Marié Burger learnt to make this delicious goulash soup from her German friend, Jürgen. You can use beef or venison goulash instead of ostrich. HildaMarié makes a double portion and cooks the soup without the potatoes to freeze it for later use. Boil the potatoes while you defrost the soup and add them while heating the soup. • • • • • •
Sprinkle the meat with freshly ground black pepper and brown small batches in olive or canola oil. Fry the onions and add the meat to the onions. Fry the tomato paste for a while, then add it to the meat. Add the red wine and bring to the boil. Add all the remaining ingredients except for the chopped tomatoes and boil for about 45 minutes until the meat is soft. Add the chopped tomatoes right at the end.
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
FLYNAMIBIA AUGUST 2022
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