Summary

Ingredients

• 1 kg beef goulash, preferably from boiled beef
• 1 kg onion (s)
• 4 bell peppers, red and green
• 50 g iner root
• 4 medium garlic clove (s)
• 2 medium chilli pepper (s), red
• 300 ml red wine, drier
• 1 bunch marjoram
• 300 g mushrooms, fresh
• 1 can mushrooms (whole heads)
• 80 g tomato paste
• 50 g paprika powder, noble sweet
• 20 g paprika powder, hot pink
• salt and pepper
• sugar
• some oil
• possibly chilli flakes
• 1 ¼ liters water

Print Recipe Pin Recipe

Instructions

1. In a sufficiently large saucepan, fry the meat in portions in a little oil, not all at once, otherwise liquid will leak out of the meat and the meat will not get any roasted aromas. Remove the meat and set it aside. Finely dice the onions (rule: weight ratio onion to meat = 1 to 1). Chop the peeled ginger, garlic and chilli and sweat in a little oil, then add the tomato paste and roast lightly, do not let it burn, add a little more oil if necessary. Add the onions, mix everything together and sweat until the onions are translucent, adding a little more oil if necessary. Add the meat again and deglaze with the red wine, everything should just be covered with red wine. Let simmer for 3 minutes. Now pour in the water. Season with salt and pepper, add half of the sweet and hot paprika and a pinch of sugar and simmer for 2 hours with the lid closed, stirring occasionally.
2. In the meantime, dice the peppers, cut the fresh mushrooms into small slices and roughly chop the fresh marjoram. After the 2 hours, mash the meat with a fork in the pot or on the edge of the pot so that it disintegrates, no whole pieces of meat should be left behind - this means that you have meat in your mouth with every spoonful of later on eating, which greatly enhances the taste. If the meat doesn`t mash very easily, let it simmer a little more. For example, boiled beef disintegrates very quickly, but shoulder goulash usually takes longer.
3. Now add the paprika pieces, the fresh mushrooms, the mushroom heads and the marjoram and let everything simmer for another 30 minutes. Add the rest of the paprika and season the soup to taste. The sharpness can be adjusted with additional chilli flakes.
4. The soup tastes good immediately - but of course, as with all soups, the following applies: it tastes best when it is warmed up or the next day. Preparation in the evening is perfect - and then leave the hot pot covered on the stove overnight without a flame.
5. Why à la Marco? A friend with this name once brought a pot of goulash soup to a party. Everyone was absolutely thrilled. I asked him for the recipe - but he didn`t have one. It sprang from his head and I tried it until the soup tasted so good and now I have written it down, because it is by far the best goulash soup I have ever eaten. E.g. the ginger gives a great fresh heat - and depending on the type of chilli used, the heat can be adjusted (I always use the medium hot). And I think the shredding of the meat is really important!
6. Good luck and good appetite!