Summary

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

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Instructions

1. Wash the beef, pat dry and cut into small, bite-sized cubes and set aside in the refrigerator.
2. 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.
3. 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.
4. 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.
5. 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.
6. We eat fresh French white bread with it!