Goulash soup

Ingredients for 6 servings:

• 800 g beef from the leg
• 150 g dried meat
• 750 g butcher’s onions
• 800 g potatoes, waxy
• 3 bell peppers, red
• 1 leek(s)
• 2 carrots
• 100 g clarified butter
• 500 ml beef broth
• 500 ml vegetable stock
• 500 ml red wine, dry
• 2 tbsp tomato paste
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 tsp cayenne pepper
• 2 tbsp flour
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Cut the beef into 1 x 1 cm cubes. Cut the jerked beef, onions, and carrots into small cubes, and the potatoes into 1.5 x 1.5 cm cubes. Cut the bell peppers into strips and the leeks into thin slices. Heat approximately 50 g of clarified butter in a large pot (at least 6 liters in capacity). Coat the beef cubes in flour and then brown them in the pot. Remove the meat and add the remaining clarified butter to the pot. Then brown the jerked beef cubes and immediately add the onions. When the onions are translucent, add the leeks and bell peppers and cook gently. Add the tomato paste and cook for another 5 minutes. Return the meat and cook for 10 minutes, stirring frequently. Then deglaze with beef broth, vegetable broth, and red wine. Bring everything to a boil and after about 20 minutes, add the leeks, potatoes, and carrots. Season with paprika and cayenne pepper. Cover the pot and simmer gently for about 2.5 hours. Stir occasionally. I placed a thermometer in the pot and made sure the temperature was always around 90°C. Season to taste with salt and pepper. If you’re making the soup ahead of time, be careful not to overseason, as reheating will make the soup even more spicy, but also more flavorful.