Düsseldorf-style goulash soup

Ingredients for 12 servings:

• 2 kg beef goulash
• 6 large onions
• 6 garlic cloves
• 200 g tomato paste
• 2 tbsp, heaped flour
• 2 packs of lemon zest
• 4 tsp, heaped paprika powder, sweet
• 2 tsp, heaped marjoram, dried
• 4 bay leaves
• 4 tbsp, heaped mustard, hot (Düsseldorfer), e.g. ABB
• 1.2 liters of beef stock
• 1 liter of Altbier
• 1 liter of water
• salt and pepper
• some lemon juice, fresh or concentrate
• Oil for frying
• 2 cups of sour cream, 200 g each
• 1 bunch of chives, frozen if necessary

Instructions

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

Cut the goulash into approximately 15 mm cubes. Peel the onions and dice roughly. Peel and finely chop the garlic. Brown the goulash in small batches in a large pot in oil. Remove from the pot and repeat until all the goulash is browned. Fry the onions and garlic in the remaining oil, stirring until golden brown. Return the meat and its juices to the pot with the onions. Season generously with salt and pepper. Add the tomato paste and fry for 3-4 minutes, stirring. Sprinkle over the flour and fry for another minute, stirring. Add the lemon zest, paprika, marjoram, bay leaves, lemon juice, and mustard. Pour in the beef stock, Altbier, and water. Bring to a boil, cover, and simmer on low heat for about 1 hour, adding more liquid if necessary. Season to taste. Finely chop the chives. Serve the soup hot. Place a dollop of sour cream on top of each serving of soup and sprinkle with chives. Serve with farmhouse bread or a roll. Note: I think this soup works great with small pieces of meat. If you like, you can leave the pieces large.