Summary

Ingredients

• 300 g salami, diced
• 1 red pepper (s), diced
• 2 medium cucumber (s), sour or pickled cucumber, diced
• 1 port. Goulash, leftovers from the day before
• 500 ml beef broth
• 0.25 ¼ bottle tomato ketchup
• Oil, for frying
• pepper
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• some chili powder, optional
• 0.5 ½ small onion (s), diced
• possibly cream, for garnish

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Instructions

1. Put only a little oil in a deep pan, fry the diced salami (give off a lot of fat when frying) and diced onions in them, deglaze with a little beef stock, then add the tomato ketchup, season well with paprika and pepper. If you like it very spicy, you can add chilli. Stir in the rest of the goulash and simmer. Just before the end (so that they stay crisp) add the fresh diced paprika and the finely chopped pickled cucumbers. Season again very heartily and serve in soup bowls or on plates. Garnish with a dollop of cream.
2. Serve bread with it.
3. Tip:
4. Tastes even better when warmed up.