Drumboys homemade goulash soup

Ingredients for 4 servings:

• 500 g beef
• 150 g salami, Hungarian, spicy, in one piece
• 2 garlic cloves
• 1 jar wine, red
• 3 tbsp oil (grape seed oil)
• 4 tbsp paprika powder
• ½ tbsp cumin
• salt and pepper
• 1.4 liters of meat broth
• 1 vegetable onion(s)
• 4 potatoes
• 1 bell pepper(s), red
• 4 tomatoes (vine tomatoes)
• 20 g sweet paprika powder
• 1 tsp caraway powder
• ½ tsp marjoram
• 2 tbsp tomato paste
• Oil for frying
• 3 tbsp vinegar
• 1 cup water
• 3 tbsp Flour (arrowroot flour) if needed
• 2 tbsp red wine, if desired
• e.g. tomato puree

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Hearty, powerful, goulash-like – ideal for cold days

Goulash soup is essentially like goulash, except there’s less meat to liquid, but more potatoes and strips of bell pepper floating around in the soup. Marinating and frying the meat separately creates a robust and rustic version of goulash soup. Prepare the ingredients and cut the meat into small, bite-sized cubes. Remove any remaining tendons and fat, then season generously with salt, pepper, paprika, and cumin. Prepare the marinade by peeling and finely grating the garlic cloves, whisking them together with the red wine and grapeseed oil. Place the meat in a freezer bag and mix. Marinate for at least four hours, but eight hours is ideal. Prepare the soup by deseeding the bell pepper and slicing it into thin strips, peeling the potatoes and dicing them into small bite-sized pieces, peeling the onion, quartering it, and slicing it into thin rings, skinning and finely dicing the tomatoes, and finely dicing the salami. Set the soup aside for the time being. Heat a little oil in a large soup pot. Meanwhile, remove the meat from the marinade or sieve it, reserving any remaining marinade liquid in a glass jar. Brown the meat well on all sides in the pot, seasoning with the caraway powder and marjoram. When the meat is browned all over, add the tomato paste and cook briefly, turning frequently. Then deglaze with the diced tomatoes, the bell pepper strips, and the rest of the marinade liquid. Stir and simmer for a few more minutes, then add 1 liter of the meat stock. Bring to a boil briefly and simmer gently over low heat for 1 hour. Shortly before the end of the one-hour cooking time, brown the salami with onions and potatoes in a medium-sized saucepan over high heat. Once the onions are translucent, sprinkle with the paprika. Brown quickly on all sides for no more than 2 seconds and immediately deglaze with a mixture of the vinegar and water. Let it absorb the liquid for a few minutes, stirring constantly, then deglaze with the remaining 400 ml of meat broth. Stir well and pour the mixture into the soup pot. Continue simmering until the potatoes are tender and the meat is buttery soft. If desired, mix 2-3 teaspoons of arrowroot flour and 2 tablespoons of red wine to make a sauce thickener and use this to thicken the soup. If desired, stir in tomato puree for coloring and further thickening (but carefully). This goes well with farmhouse bread and red wine or a good beer.