Summary

Ingredients

• 500 g onion (s)
• 1 kg beef
• 500 g pork
• 1 kg bell pepper (s)
• 1 kg tomato (s)
• 8 tablespoon oil
• 4 tablespoon tomato paste
• 2 tablespoon paprika powder, mild
• 2 teaspoons paprika powder, hot
• 2 liters meat broth
• 250 ml whipped cream
• salt
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onions. Rinse the meat under cold running water, pat dry, cut into small cubes.
2. Halve, core and stem the peppers. Cut the bell pepper into strips. Place the tomatoes in boiling water for a short time (do not let them boil), rinse in cold water, peel them, cut out the stems, remove the seeds and quarter the tomatoes.
3. Heat the oil and sauté the onions. Add the meat and fry in portions. Then add the paprika strips, tomatoes, tomato paste and paprika powder. Let everything stew briefly. Add the broth and cook over low heat for about 60 minutes.
4. Stir in the cream, season the soup with the spices.
5. Tip:
6. Season the goulash soup with red wine.
7. Instead of fresh tomatoes, you can also use canned tomatoes.