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 oil or clarified butter 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 burn

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

5. 05

   Simmer covered over low heat

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

6. 06

   Cook over low heat

   Add the potatoes and carrots and cook for another 25 minutes.

7. 07

   Cook over low heat

   Add the bell pepper strips and cook for another 10 minutes.

8. 08

   Thicken while stirring

   Stir the flour with a little cold water until smooth, then stir into the soup until the desired consistency is reached. Season 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.