Mom's goulash soup

Ingredients for 4 servings:

• 600 g beef (shoulder fillet), cut into 2×2 cm pieces
• 2 peppers, red, cut into strips
• 2 green bell peppers, cut into strips
• 4 medium-sized tomatoes (approx. 300 g), diced
• 2 medium-sized onions, cut into strips
• 8 garlic cloves, chopped
• 6 potatoes, peeled, diced
• 1 tbsp tomato paste
• 50 g bacon, (smoked), streaky, diced
• 2 tbsp paprika powder, sweet
• n. B. herbs, chopped
• 1 tbsp lemon zest, chopped
• 1 dashes vinegar (lemon)
• e.g. salt and pepper
• possibly caraway, ground
• 500 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Water the Roman pot and prepare the ingredients as listed. In a pan, fry the onions and smoked bacon until golden brown, add the meat and sear over high heat until browned on all sides. Add the tomato paste and fry it, then add the paprika and fry briefly. Quickly deglaze with vinegar to prevent it from becoming bitter. To loosen the roasted ingredients, pour about half of the water into the pan, remove from the heat, and pour into the Roman pot along with all the remaining ingredients. Mix thoroughly with a wooden spoon and place the lid in a cold oven. Simmer at 200°C (top/bottom heat) for 1.5 hours. Serve the goulash soup with white bread.