Uschi`s Colorful Goulash Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg roast beef, cut into small pieces
- 1 tablespoon palm fat, for frying
- 6 large onion (s)
- 200 ml red wine
- 1 tablespoon flour, to thicken
- 1 leek, cut into rings
- 3 cloves garlic
- 2 cans tomato (s), peeled and chopped
- 1 can tomato paste, double concentrated
- 1 tablespoon paprika pulp, tube
- 5 tablespoon sauce (gypsy sauce), glass
- 2 teaspoons, leveled pepper, Parisian
- Pepper, colored, from the mill
- 1 teaspoon salt
- 3 g caraway seeds, round
- 1 teaspoon, grained marjoram, rubbed
- 2 tablespoon paprika powder, noble sweet
- 1 tablespoon, leveled paprika powder, hot
- 2 tablespoon spice mix for goulash
- 4 tablespoon soy sauce
- 1 teaspoon curry powder
- 3 liters vegetable stock
- 500 g potato (s), mostly waxy, finely diced
- 3 medium carrot (s), diced into small pieces
- 1 large red pepper (s), diced
- 1 large bell pepper (s), yellow, diced
- 1 glass mushrooms, cut
- 2 cans kidney beans
- 1 small Can corn
- 1 teaspoon sambal oelek, more to taste
- 3 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Wash the beef, pat dry and cut into small, bite-sized cubes and set aside in the refrigerator.
- In the meantime, peel the onions and cut into pieces, peel the garlic and chop it, clean the leeks and the remaining vegetables (potatoes, carrots, peppers) and dice them too.
- Now fry the meat in a high saucepan in hot fat on all sides, then add onions and garlic and sauté, quench with red wine and reduce a little. The canned tomatoes, soy sauce, vegetable broth, tomato and paprika pulp and all. Add the spices and let simmer on a low flame for about 1 hour.
- Then add the diced carrots and potatoes to the pot and simmer for another 45 minutes. Add the diced peppers and simmer for the remaining 15 minutes.
- Finally, drain the sliced mushrooms, kidney beans and corn and add to the soup (do not boil anymore). Season to taste with a little sambal oelek and mix with sour cream.
- We eat fresh French white bread with it!
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