Summary

Ingredients

• 700 g beef, from the topside
• 700 g onion (s)
• 3 cloves garlic
• 100 g tomato paste
• 1 tablespoon paprika powder, hot pink
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon caraway seeds
• 1 teaspoon marjoram
• 1 teaspoon salt
• 400 g tomato (s), canned, in pieces
• 1 red pepper (s)
• 1 green pepper (s)
• 1 carrot (s)
• 500 g potato (s), mainly waxy
• 450 ml beef broth
• 800 ml beef stock
• 150 g sour cream
• 1 small glass red wine
• 2 bay leaves
• Clarified butter

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Instructions

1. Finely dice the onions, cut the beef into 1 x 1 cm pieces, pound the caraway seeds in a mortar, cut the paprika into strips, finely chop the garlic. Peel and dice the potatoes and carrots, slightly smaller than the meat.
2. Fry the onion cubes in the clarified butter until golden brown in a roasting pan, add the meat cubes and roast for 5 minutes over a high heat. Add tomato paste and roast for about 1 minute, but do not let it burn. Scatter paprika powder, salt, marjoram and caraway seeds and roast for another minute while stirring. Deglaze with red wine and let it boil down almost completely.
3. Add tomatoes, broth, stock, garlic, pepper strips, carrots and bay leaves to the saucepan. Let the goulash soup simmer over low heat for about 1 hour. Then add the potatoes and simmer for another 25 minutes, possibly a little more.
4. Mix the sour cream with some soup, add back to the soup, stir in and serve the soup hot.