John Myers
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Beef Goulash (soup) with Mixed Vegetables, Broccoli and Potatoes
The perfect beef goulash (soup) with mixed vegetables, broccoli and potatoes recipe with a picture and simple step-by-step instructions.
Beef goulash (soup) with mixed vegetables:
- 1500 g Beef goulash from the leg
- 2 tbsp Butterfat
- 2000 ml Beef broth (8 tsp instant)
- 1000 g Onions
- 500 g Bell peppers (red, yellow and green)
- 300 g Celery diamonds TK (in-house production)
- 300 g Carrots
- 250 g Brown mushrooms
- 200 g Parsnips
- 150 g Tomatoes
- 2 Garlic cloves
- 1 Red chilli pepper
- 6 tbsp Tomato paste
- 1 tbsp Sweet paprika
- 1 tbsp Mild curry powder
- 1 tbsp Salt
- 0,5 tbsp Rose paprika hot
- 1 tsp Sambal oelek
- 1 tbsp Sweet soy sauce
- 1 Cooking cream 200 g
Broccoli:
- 250 g Broccoli (cleaned and cut into florets) / For 2 people only
- 2 tsp Salt
Potatoes:
- 300 g Small, red, waxy potatoes (Ramona) / Only for 2 people
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- Here in the recipe with broccoli and potatoes / Only for 2 people
- Or with pasta and red cabbage
- Or with rice
- Or with mashed potatoes
- Or as a soup with a baguette
- Or fOr freezing in stock
Beef goulash (soup) with mixed vegetables:
- Wash the beef goulash and drain well in a kitchen sieve. Peel and dice the onions. Clean / core the peppers, peel them (goes relatively well with a peeler) and dice them. Peel the celery, cut it into slices and then into diamonds. Peel the carrots and parsnips with the peeler, cut in half lengthways and cut diagonally into pieces. Clean / brush and quarter the mushrooms. Scald tomatoes with boiling water, rinse in cold water, peel and dice. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat the butter fat (2 tbsp) in a large, heavy roasting dish (made of cast iron), fry the beef goulash vigorously in it, stirring every now and then. Add the tomato paste (6 tbsp) and fry with it. Then add the vegetables (onion cubes, paprika cubes, celery diamonds, carrot pieces, parsnip pieces, tomato cubes, garlic clove cubes and chilli pepper cubes) and stir-fry with vigorously. Deglaze / pour on the beef stock (1 liter). Season with sweet paprika (1 tbsp), mild curry powder (1 tbsp), salt (1 tbsp), hot rose paprika (½ tbsp) and sambal oelek (1 tsp) and simmer / cook everything with the lid closed at medium temperature for about 2 hours to let. Stir every now and then and add the rest of the beef broth. Add the quartered mushrooms 20 minutes before the boil ends. Finally season with sweet soy sauce (1 tbsp) and fold in / mix in the cooking cream (200 g).
Broccoli:
- Clean the broccoli, cut into florets, wash and cook in salted water (2 teaspoons of salt) for about 7 – 8 minutes and drain.
Potatoes:
- Peel and wash the potatoes, cook in salted water (1 teaspoon of salt) and turmeric (1 teaspoon) for about 17-18 minutes and drain through a kitchen sieve.
Serve:
- Serve beef goulash (soup) with mixed vegetables, broccoli and potatoes. or serve with pasta and red cabbage / served here for 2 people or served with rice or served with mashed potatoes or served as a soup with baguette / served here for 2 people or very good for freezing in advance
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