Summary

Ingredients

• 500 g beef
• 150 g salami, Hunarian, spicy, in one piece

For the marinade:

• 2 cloves garlic)
• 1 glass red wine
• 3 tablespoon oil (grape seed oil)
• 4 tablespoon paprika powder
• 0.5 tablespoon ½ cumin
• salt and pepper
• 1.4 liters meat broth
• 1 vegetable onion (s)
• 4 potato (s)
• 1 red pepper (s)
• 4 tomato (s) (vine tomatoes)
• 20 g paprika powder, noble sweet
• 1 teaspoon caraway powder
• 0.5 teaspoon ½ marjoram
• 2 tablespoon tomato paste
• Oil for frying
• 3 tablespoon vinegar
• 1 cup water
• 3 tablespoon flour (arrowroot flour) if necessary
• 2 tablespoon wine, red, if necessary
• tomato puree

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Instructions

1. The goulash soup basically works like goulash, only that there is less meat in relation to the liquid - but there are also potatoes and pepper strips floating around in the soup. Marinating and searing separately creates a powerful and rustic form of goulash soup.
2. Prepare the ingredients and cut the meat into small bite-sized cubes. Remove the remaining tendons and fat and then season extensively with salt, pepper, the paprika powder and the cumin.
3. Prepare the marinade by peeling off the garlic cloves and grating them finely, whisking them together with the red wine and grapeseed oil. Put together with the meat in a freezer bag and mix. The marinating time should be at least four hours, but 8 hours are ideal.
4. Prepare the soup by pitting the bell pepper and cutting it into fine, small strips, peeling the potatoes and dicing them into small bite-sized pieces, peeling the onion into quarters and cutting it into fine rings, peeling the tomatoes and also finely dicing them, dicing the salami and put the whole thing aside temporarily.
5. Heat some oil in a large stock pot. Meanwhile, take the meat out of the marinade or sieve it, in any case collecting the remaining marinade liquid in a glass. Sear the meat well on all sides in the pan, seasoning with the caraway powder and marjoram. When the meat is browned all over, add the tomato paste and fry briefly, turning frequently. Then deglaze with the diced tomatoes, the pepper strips and the rest of the marinade liquid. Stir again for a few more minutes and simmer for a few minutes, then add 1 liter of the meat broth. Bring to the boil briefly and simmer gently for 1 hour over a mild heat.
6. Just before the end of the hour-long cooking, fry the salami with onions and potatoes over high heat in a medium saucepan. As soon as the onions are translucent, sprinkle the paprika over them. Sear immediately briefly, quickly and for a maximum of 2 seconds on all sides and immediately deglaze with a mixture of the vinegar and water. Let everything soak in for a few minutes, stirring constantly, then deglaze with the rest (400 ml) of the meat stock. Stir well and add the mixture to the stockpot. Let it cook there until the potatoes are cooked and the meat is soft as butter. Mix a sauce binding from 2-3 teaspoons of arrowroot flour and 2 tablespoons of red wine to bind the soup. Stir in tomato puree to taste for coloring and further binding (but with caution).
7. This goes well with farmhouse bread and red wine or a good beer.