The Local Grill’s Smoky Goulash Soup

Add a good splash of oil to a large pot and gently sauté the onions, garlic and pepper until softened.

Season the beef with half the paprika, garlic, marjoram, salt and pepper. Add a dash of the oil and mix well.

Place the beef cubes in a ovenproof dish and roast in a Big Green Egg with wood chips for added smoked flavor, until browned. (High heat 280◦C)

Stir in the paprika into the pot and cook for 2 more minutes, then add 200ml of the beef stock.

Bring to the boil and cook until reduced by half. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.

Add the beef and enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked

Serve with a dollop of sour cream, if you like. Makes 20 portions