Dutch Tomato Goulash Soup

Ingredients for 4 servings:

• 1 kg beef goulash
• 3 tbsp clarified butter
• 500 g onion(s)
• 2 tsp paprika powder (rose pepper)
• 4 tbsp tomato paste
• 1 ½ liters of meat broth
• ¼ liter red wine
• 1 can of tomatoes, peeled and chopped (800 g)
• Salt
• pepper
• Paprika powder, sweet
• 200 g cheese (Gouda), old or medium-aged
• some parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple and delicious with the special cheese note

A very simple yet delicious goulash, as served in many restaurants in Holland. Peel the onions, halve them, and slice them into thin strips. Brown the meat in batches in hot lard in a large pot, remove from the pan, and set aside. Sauté the onions in the remaining frying fat until golden brown, sprinkle in the paprika, and sauté briefly (but be careful not to let it burn). Stir in the tomato paste and sauté briefly. Add the meat again. Deglaze with red wine, bring to a boil, and add the meat broth. Add the tomatoes and tomato juice, season with salt, pepper, and paprika, and simmer for at least 1 hour. Meanwhile, finely grate the cheese. Just before serving, stir in the cheese and melt it, then season with paprika, pepper, and a little salt. Ladle into warmed bowls or soup bowls and garnish with finely chopped parsley. Serve best with a freshly baked roll.