Goulash soup

Ingredients for 8 servings:

• 1,000 g beef (stew, rump or leg of beef)
• 1,000 g potatoes (preferably waxy)
• 600 g onion(s)
• 500 g bell pepper(s), red, yellow and green
• 2 class can/n kidney beans (500 g drained weight)
• 300 ml red wine, dry
• 2 liters of beef broth or vegetable broth
• 80 ml rapeseed oil
• 100 g tomato paste, 3-fold concentrated
• 4 cloves garlic
• 2 tbsp paprika powder, sweet
• 1 tbsp Paprika powder (Pimenton de la Vera picante), smoked, hot
• 1 tsp cumin, freshly ground
• 1 tsp coriander, freshly ground
• 1 tbsp ginger, freshly ground
• 1 large red chili pepper(s), deseeded
• some pepper, freshly ground black
• some salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

filling, spicy goulash soup, suitable for parties

Cut the meat into small cubes, peel and dice the onion, wash, trim, and roughly dice the bell peppers, pour the kidney beans into a sieve and rinse, peel and dice the potatoes, peel and finely chop the garlic, deseed the chili and finely slice it, peel and finely grate the ginger, and finely grind the cumin. Heat the oil in a large casserole dish and fry the meat in 2 to 3 batches, then set aside. Fry the onion until golden brown, add the tomato paste and both types of paprika, sauté briefly, add the meat, deglaze with 300ml dry red wine, and pour in half of the stock. Simmer gently for about 1-1.5 hours. Add the kidney beans, diced bell peppers, diced potatoes, garlic, ginger, cumin, some freshly ground pepper, chili flakes, garlic, and the remaining hot stock. Simmer gently for another 45 minutes, then season to taste with salt and pepper. Serve goulash with a roll/baguette or fresh rye bread. You can also omit the red wine; just add a little more broth.