Budapest Gulyas Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef
- 60 g lard
- 250 g onion (s)
- 2 cloves garlic)
- 1 tablespoon flour
- 1 ¼ liter meat broth
- salt and pepper
- marjoram
- Caraway seed
- Paprika powder, hot as rose
- Paprika powder, noble sweet
- 1 pinch (s) sugar
- 250 g potato (s)
- 2 red pepper (s)
- 5 tomato (s)
- 1 glass red wine
Print Recipe
Pin Recipe Instructions
- Wash and dry beef, cut into cubes. Fry them in hot lard, stirring frequently. Peel the onions and garlic cloves. Coarsely dice the onions and finely dice the garlic. Fry brown with the meat. Dust the flour over it, stir and pour the meat stock over it. Season with salt, pepper, marjoram, caraway seeds, sugar and the two types of paprika powder. Cook for 40 minutes.
- In the meantime, peel and dice the potatoes. Wash the peppers and cut out the stems, seeds and partitions. Peel the tomatoes. Dice peppers and peeled tomatoes. Add everything to the soup and cook for another 25 minutes. Finally, pour in the red wine and season again to taste.
- Side dish: crispy baked white bread.
- Great midnight soup that wakes you up again.
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