Budapest goulash soup

Ingredients for 4 servings:

• 500 g beef
• 60 g lard
• 250 g onion(s)
• 2 garlic cloves
• 1 tbsp flour
• 1 ¼ liters of meat broth
• salt and pepper
• marjoram
• Caraway seeds
• Paprika powder, hot
• Paprika powder, sweet
• 1 pinch(s) of sugar
• 250 g potatoes
• 2 bell peppers, red
• 5 tomatoes
• 1 jar red wine

Instructions

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

Goulash soup

Wash and dry the beef, and cut into cubes. Brown in hot lard, stirring frequently. Peel the onions and garlic cloves. Roughly dice the onions and finely dice the garlic. Brown with the meat. Sprinkle with flour, stir, and pour in the meat broth. Season with salt, pepper, marjoram, caraway, sugar, and both types of paprika. Cook for a good 40 minutes. In the meantime, peel and dice the potatoes. Wash the bell peppers and remove the stems, seeds, and ribs. Peel the tomatoes. Dice the bell peppers and peeled tomatoes. Add everything to the soup and cook for another 25 minutes. Finally, add the red wine and season again to taste. Side dish: Crispy baked white bread. A great midnight soup that will wake you up again.