Summary

Ingredients

• 1 kg beef goulash
• 5 tablespoon oil
• 1 kg onion (s)
• 2 tablespoon paprika powder, noble sweet
• 2 tablespoon flour (wheat flour)
• 1 liter meat broth
• 1 can goulash soup, (400ml)
• 1 glass peas and carrots, (420g)
• 1 glass mushrooms, sliced, (35 g)
• 1 glass tomato peppers, cut into strips, (450g)
• 1 glass cranberries, (450g)
• 250 g tomato ketchup
• salt

Print Recipe Pin Recipe

Instructions

1. Cut the goulash into approx. 1 x 1 large cubes and fry vigorously in portions.
2. Cut the onions into fine cubes and fry them, dust them with paprika and flour and fry them briefly.
3. Fill up with broth, bring to the boil and simmer over low heat for about 45 minutes.
4. Add goulash soup, peas and carrots, mushrooms, tomato-peppers and cranberries (with juice) to the goulash, bring to the boil while stirring. Stir in the ketchup.
5. Season the soup with paprika, salt and pepper.