John Myers
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Ingredients
- 750 g Mixed goulash
- 2 Fresh onions
- 2 Garlic cloves chopped
- Sweet paprika
- Thyme
- Salt
- Pepper
- 1 tbsp Tomato paste
- 2 tbsp Creme fraiche Cheese
- 400 ml Broth
- 3 Bell peppers (red, yellow, green)
- 100 g Mushrooms
- 3 Pickled cucumber
- 2 tbsp Olive oil
- 4 Toast bread slices
- 2 Tomatoes
- Grated Edam
- Chopped parsley
Instructions
- Heat the fat in a saucepan. Sear the meat vigorously in portions, remove. Peel the onions and garlic, dice finely and fry briefly. Add the meat again. Add the stock and red wine. Season with paprika, salt, pepper and thyme. Cover and braise for about 1 1/2 hour, stirring occasionally.
- Clean the peppers, wash and dice, dice the cucumber as well. Cut the mushrooms into slices. Add to the goulash and simmer for another 15 minutes. Possibly add broth. Refine the goulash with creme fraiche and tomato paste.
- Toast the toast, cut out with a glass that is slightly smaller than a soup cup. (We ate the remains of the slices of toast with the soup.) Fill the goulash soup into soup bowls. Cover with the toast slice, garnish with tomato slices and cheese. Baked in the oven at at least 180 degrees until the cheese has run. Sprinkle with chopped parsley and serve.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 1gProtein: 5gFat: 11.9g
