Summary

Ingredients

• 250 g beef oulash (le or shoulder)
• Oil, for frying
• 2 onion (s), red
• 2 onions)
• 1 clove garlic
• 1 yellow pepper (s)
• 1 red pepper (s)
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink
• 50 g tomato paste (approx. 2 tablespoon)
• 500 ml meat stock
• 125 ml red wine
• 1 dash lemon juice
• 1 teaspoon thyme
• Chives, chopped
• pepper
• salt

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Instructions

1. Prepare a large saucepan. Peel and dice the onions, wash and dice the paprika. Cut the meat into bite-sized pieces (you can usually buy it at the butcher) and fry in oil.
2. Add onions and fry until they are nice and translucent, then add the pepper pieces and fry for about 1 minute. Now put the tomato paste in the saucepan and squeeze the garlic clove, fry both lightly. Now add the wine and reduce briefly, then pour in the broth and stir in the paprika powder. Put the lid on the pot, bring the goulash to the boil briefly and stew it over a low flame for about 30 minutes.
3. Now add the thyme, chives and lemon juice, season with salt and pepper and cover and simmer for another 15-20 minutes.
4. The soup lasts a few days in the refrigerator, so it can be cooked in advance and is also ideal for freezing. The goulash tastes better every time it is brought to the boil. The cooking time can be 1 hour without any problems.