Goulash Soup

Preparation

1. 01

   Step 01

   Cut the beef into approx. 2 cm cubes and season with salt and pepper.

2. 02

   Sear over high heat

   Heat the oil or ghee in a large pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove and set aside.

3. 03

   Sweat over medium heat

   In the same pot, sweat the onions over medium heat until translucent (approx. 5 minutes), then add the garlic and cook briefly.

4. 04

   Toast briefly, do not let it burn

   Remove the pot from the heat, stir in the paprika powder (sweet and hot) and immediately mix with the tomato paste. Toast briefly, stirring constantly, so the paprika does not burn.

5. 05

   Simmer covered on low heat

   Return the meat to the pot and deglaze with the hot beef stock. Add the bay leaves, caraway and marjoram. Bring to the boil, then reduce the heat and simmer covered on low heat for 60 minutes.

6. 06

   Cook through on low heat

   Add the potatoes and carrots and cook for a further 25 minutes.

7. 07

   Cook on low heat

   Add the pepper strips and cook for a further 10 minutes.

8. 08

   Thicken, stirring constantly

   Mix the flour with a little cold water until smooth and stir into the soup until the desired consistency is reached. Season to taste with salt, pepper and vinegar. Remove the bay leaves.

9. 09

   Step 09

   Ladle the goulash soup into deep bowls and serve sprinkled with fresh parsley.