Summary

Ingredients

• 1 kg beef goulash
• 1 can tomato (s), peeled
• 3 tablespoon lard
• 4 tablespoon tomato paste
• 1 liter meat broth
• 1 bottle red wine, lovely
• 3 teaspoons paprika powder, hot pink
• 2 teaspoons curry powder
• salt and pepper
• marjoram
• Lemon juice
• 300 g potato (s)
• 3 stalks celery
• 2 bell pepper (s)
• 2 carrot (s)
• 1 slice (s) bacon, fat
• 1 cup crème fraîche

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Instructions

1. In a large saucepan, roast the tomato paste, paprika powder and curry powder in the lard, then fry the meat and bacon. Deglaze with the red wine, add tomatoes and stock.
2. Dice the peppers, finely chop the celery, finely dice the carrots and add everything to the soup. Bring to the boil and then cook over medium heat for 40 minutes.
3. Peel and dice the potatoes. Then add to the soup and cook for another 30 minutes.
4. If necessary, extend the cooking time if the meat is still a bit tough.
5. Finally, stir a spoonful of crème fraîche into the soup. Season to taste with salt, pepper, sugar, lemon juice and marjoram.
6. Season the rest of the crème fraîche with lemon juice, salt, pepper and sugar and stir until smooth.
7. Put a spoon on each plate.