Summary

Ingredients

• 800 g beef, cut into cubes
• 2 tablespoon flour
• 100 g bacon, mixed, smoked, finely diced
• 300 g onion (s), possibly butcher`s onions. diced
• 2 clove (s) garlic, finely chopped
• 2 liters beef broth, strong meat broth
• 6 canned tomato (s), cut into small pieces or
• 500 ml tomato (s), passed
• 2 m. Potato (s), diced
• 1 leek, cut into thin rings
• 1 pepper, finely chopped
• 2 tablespoon paprika powder, noble sweet
• 2 tablespoon paprika powder, hot pink
• 1 teaspoon thyme, freeze-dried
• 1 teaspoon sugar
• 2 tablespoon Madeira
• 2 tablespoon vinegar
• salt
• Pepper, black, a.d. Mill
• 1 squirt Maggi
• possibly starch, dark

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Instructions

1. Dust the beef cut into bite-sized cubes with flour. Leave the bacon in a saucepan and roast until golden. Sweat the onion cubes and garlic until translucent. Add meat cubes and fry, turning frequently. Deglaze with 300 ccm from the hot (!) Bouillon, simmer on a low flame for 30 minutes.
2. Add the potato cubes, leek rings, pepperoni cubes, tomato pieces, both paprika powder and thyme, top up with the rest of the stock and simmer for about 40 minutes.
3. When the cooking time is over, scoop out canned tomatoes, grind and add again.
4. If necessary, bind the spicy soup with a little darker cornstarch and color it darker. Then season with salt, pepper, vinegar, sugar and spices to taste very spicy, refine with the Madeira.
5. In addition, fresh white bread, very fresh and warm, or bread rolls are sufficient.
6. Cooked as a midnight snack, this soup can be warmed up very well; tastes all the better.
7. I did not eat fresh peppers because we don`t tolerate them so well; leeks and hot peppers serve as substitutes.
8. My friend cooks the soup without leeks and peppers, adding a red and a green pepper and a splash of Tabasco.