Dutch Tomato Goulash Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef goulash
- 3 tablespoon clarified butter
- 500 g onion (s)
- 2 teaspoons paprika powder, (rose paprika)
- 4 tablespoon tomato paste
- 1 ½ liter meat broth
- 0.25 liter ¼ red wine
- 1 can tomato (s), peeled and cut into pieces (800 g)
- salt
- pepper
- Paprika powder, noble sweet
- 200 g cheese (Gouda), old or medium-old
- some parsley, fresh
Print Recipe
Pin Recipe Instructions
- A very simple and at the same time very tasty goulash, as it is served in many restaurants in Holland.
- Peel and halve the onions and cut into fine strips. Sear the meat in portions in the hot lard in a large saucepan, remove and set aside.
- In the remaining frying fat, sauté the onions until golden, sprinkle with rose paprika, sauté briefly (but do not let them burn). Stir in the tomato paste, also sauté briefly. Add the meat again.
- Deglaze with red wine, bring to the boil and pour in the meat stock. Add the tomatoes with the tomato juice, season with a little salt, pepper and paprika and simmer for at least 1 hour.
- In the meantime, grate the cheese finely. Just before serving, stir in the cheese and let it melt, then add paprika, pepper and a little salt to taste.
- Fill into preheated plates or soup bowls and cover with a little finely chopped parsley.
- A freshly baked bread roll tastes best with it.
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