Goulash soup

Ingredients for 4 servings:

• 500 g beef
• 500 g onion(s)
• 2 medium-sized potatoes, waxy
• 2 green bell peppers
• 4 m.-large tomato(s), truss or bush, medium-sized
• 2 m.-large carrot(s)
• 2 cloves garlic
• 50 g clarified butter
• 2 tbsp tomato paste
• 1 liter meat broth
• 1 tbsp paprika powder, rose hot
• 2 tbsp paprika powder, sweet
• 1 pinch of chili powder
• 1 tsp, leveled caraway seeds, ground
• ½ tsp marjoram, shredded
• 100 ml red wine, dry
• 1 tsp salt
• n. B. Pepper, colored, from the mill
• e.g. sour cream

Instructions

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

à la Yvonne

Peel the potatoes and cut into cubes. Peel and finely dice the onions and garlic. Peel, deseed, and dice the bell peppers and tomatoes. Peel and grate the carrots. Cut the beef into small cubes, removing any skin and tendons. Heat the lard in a large casserole dish and brown the meat all over. Add the onions, garlic, and tomato paste and simmer for about 15 minutes, stirring frequently. Now add all the spices and deglaze with the stock. Cover and simmer over medium heat for at least 60 minutes. Then add the potatoes, bell peppers, tomatoes, and carrots and cook for another 60 minutes, stirring occasionally. At the end of the cooking time, stir in the red wine and season again to taste. Sprinkle with chopped parsley, if desired, and serve with a dollop of sour cream. Tip: If you like, you can add a can of mini mushrooms 10 minutes before the end of the cooking time.