Taking a short getaway drive to one of your favourite wine farms or indulging in a warm and hearty meal in a cosy restaurant should still be high on your list of activities during the cooler months.
Known for their Bordeaux-style red and white wines, Constantia Glen wine farm and their tasting room have curated a delicious winter experience. From May 3rd until the end of August 2018, a range of exquisite home made soups will be available, including their signature Austrian Beef Goulash soup, French onion soup with croûte au fromage and a delicious roasted Butternut & Sage soup will each be paired with the perfect wine.
Courtesy of Constantia Glen’s Tasting Room, here is the old family recipe for their Austrian Beef Goulash soup for you to try out at home. Word is that it pairs wonderfully with the Constantia Glen Five.
Austrian Beef Goulash Soup
45ml (3 tbsp) olive oil
3 (600g) medium onions, chopped
5ml (1 tsp) garlic, finely chopped
15ml (1 tbsp) tomato paste
15ml (1 tbsp) 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 goulash beef
60ml (¼ cup) red wine
1L (4 cups) beef stock, warm
3 (660g) medium potatoes, peeled and diced
salt and pepper
sour cream, to serve
chopped chives, to serve
bread, to serve
Heat the oil in a large heavy based pot over medium heat. Add the onions and garlic and sauté until tender, 8-10 minutes.
Stir in the tomato paste, paprika, cumin, marjoram, thyme and cayenne pepper. Add the beef and fry, 5 minutes.
Stir in the red wine and simmer, 5 minutes. Add the stock, cover and cook, 40 minutes.
Add the potatoes and simmer for a further 30 minutes until the potatoes and meat are fork-tender.
Season the soup to taste, ladle into bowls and top each portion with a dollop of sour cream. Scatter some chives on top and serve with freshly baked bread.
For further information and bookings, visit their website at www.constantiaglen.com.