Goulash Soup
Ingredients:
| 15 lb. |
Center beef chuck, ½ inch dice |
| 8 lb. |
Onions, diced |
| 8 lb. |
Celery, diced |
| 12 oz. |
Garlic, chopped |
| 5 gal. |
Water |
| 5 gal. |
Veal stock |
| 15 each |
Russet potatoes, peeled, diced |
| 2 - No.10 cans |
Tomatoes, diced |
| 1 pt. |
Cider vinegar |
| 3 lb. |
Elbow macaroni, cooked (al dente), cooled, set aside |
| |
Salt, pepper, thyme and caraway to taste |
Method:
- In a hot wok, brown the chuck in batches, season with salt and pepper.
- In a steam kettle, sauté the onions, celery and garlic until soft.
- Add all of the remaining ingredients except the cooked macaroni
- Cook until the potatoes and beef are tender.
- Correct seasoning and consistency with a slurry if necessary.
- Add the cooked macaroni to individual Bain Marie.
Source: Chef Keith Hammerich, CCSF |
