Summary

Ingredients

• 1.2 kg beef, (e.g. middle bunch)
• 5 large onion (s)
• 2 cloves garlic)
• 100 g clarified butter
• 2 tablespoon flour
• 2 liters beef broth
• salt
• Pepper, black, freshly ground
• 2 tablespoon paprika powder, hot
• 1 pinch cayenne pepper
• 1 pinch marjoram, dried
• 1 pinch (s) caraway seeds, whole or ground
• 500 g potato (s), mainly waxy
• 3 red pepper (s)
• 3 bell peppers, green
• 5 tomato (s), (vine tomatoes)
• Tabasco
• possibly cream

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Instructions

1. Wash beef in cold water and dry. Cut the meat into medium-sized cubes. Peel the onions and garlic and cut into fine cubes.
2. Heat clarified butter in a large saucepan. Fry the meat vigorously in it. Add onions and garlic and fry for about 5 minutes. Add the sifted flour and let it sweat briefly. Top up with broth (beef - you can make it yourself, tastes very good). Season with salt, pepper, rose paprika, cayenne pepper, marjoram and caraway seeds. Stir the goulash well and simmer covered for about 1 hour over medium heat.
3. In the meantime, peel and wash the potatoes and do not chop them too coarsely. Also wash the peppers, cut in half, core and remove the white inner skins. Dice the pulp. Cut the tomatoes crosswise, place them briefly in boiling water, rinse in cold water, peel and core. Chop the pulp.
4. Add the potatoes, peppers and tomatoes to the goulash approx. 20 minutes before the end of cooking and let simmer. The longer the soup simmer, the more intense the taste becomes. Before serving, season again with salt, pepper and a little Tabasco.
5. If you like, you can refine it with a little sweet cream. I do without the cream, because we like the goulash better without it.