What's better than a warming goulash when winter tightens its grip on us lucky northerners. In this week's episode, I show you step-by-step how to cook a Hungarian goulash soup on a griddle. It might sound a little strange, but if you have a reasonably bowl-shaped frying pan, it's actually not that difficult. Sure, it's a bit fiddly with several steps, but if you only have time and warm long underwear, you'll fix it in no time.

If you really have plenty of time, you can buy a whole piece of prime rib and cut it into smaller cubes, but otherwise it works just as well with prime rib, I think. Here comes the recipe.

Hungarian goulash soup

• 1 kg. high rib sphere
• 2 yellow onions
• 6 cloves of garlic
• 0.5 dl of oil to fry in
• 1.5 tbsp paprika powder
• 1 tsp cumin
• 1 teaspoon chili powder
• 2 tablespoons marjoram
• 0.5 dl meat stock
• 1 lit. water (dilute with more water at the end to a good soup consistency)
• 1 bottle of Porter
• 1 can of whole tomatoes
• 6 potatoes
• 2 red peppers
• 2 fresh hot chilies
• Salt and freshly ground black pepper to taste

Gremolata

• 4 cloves of garlic
• 1 pot of parsley
• Grated peel from a lemon. (not the white, just the zest)

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