Fiery Goulash and Potato Soup

Cut the goulash into cubes with an edge length of approx. 2 cm. Heat a little clarified butter in a saucepan and fry the goulash in portions. The bottom of the pot should only be covered 2/3. When that is done, put all the meat in the pot, add plenty of pepper and add the tomato paste and roast briefly.

Now sprinkle the meat with the sweet paprika and sauté briefly while turning, but do not roast. Then add the onions and garlic and sauté briefly and then add the tomatoes and add a little salt. Set the stove to the lowest setting and let it stew for approx. 2 hours with the saucepan closed. Pour in some beef stock from time to time.

In the meantime, peel the potatoes and cut them into cubes approx. 1 cm long and add these approx. 45 minutes before the end of the cooking time. When the goulash has become really tender, add a spicy rose paprika (the soup should taste fiery) and possibly also season with salt and pepper.

Then serve in deep plates or bowls, pour a dollop of sour cream on top and sprinkle with the orange zest.