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Goulash Soup in Stock

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Goulash Soup in Stock

The perfect goulash soup in stock recipe with a picture and simple step-by-step instructions.

The ingredients of meat

  • 600 g Pork loin
  • 600 g Beef steak
  • 600 g Beef leg slices approx
  • 500 Size Pork Neck Kassler Art
  • 3 liter Rinderkaraft brothhttps: //www./rezept/557800/Rinderkraftbruehe.ht

Seasonal vegetables

  • 3 middle Carrots diced small
  • 0,25 head Fresh celery
  • 1 root Parsnip fresh
  • 1 whole Red peppers, yellow each
  • 500 g Onions mixed blue and normal
  • 250 g Mushrooms brown
  • 2 Pc. Sour cucumber
  • 150 Milliliters Sour cucumber juice
  • 1 K. cup Port red
  • 4 Pcs. Potatoes blue
  • 3 middle Normal waxy potatoes
  • 2 Teaspoon. Cornstarch

Spices as follows

  • Chakalaka powder always to taste
  • Paparika powder
  • Chilli powder
  • Salt pepper a.d.M.
  • Caraway powder

The preparations are a bit tedious and well worth it

  1. A large saucepan cutting board, sharp knife + vegetable peeler, meat knife + paring knife, spice strainer, bowls, 3 medium-sized, 1 large, wooden spoon, baking paper lid Let’s go:
  2. Please peel the vegetables, peel the peppers, remove the skin on the onions and the garlic. Cut into small cubes and set aside. Parry the meat (remove the silver skins can be used for the soup) Separate the beef leg slices from the bone, remove the outer skin. Cut the meat into not too large cubes. Dice the Nacken-Kassler and fry it first because it has a lot of fat.
  3. I don’t need any fat because the Kassler neck contains a lot of fat. So the first thing I do is fry the Kassler neck. Now fry everything one after the other and please always do it this way, I do it “separately” That’s why the bowls too. I don’t need any fat, as the Kassler neck contains a lot of fat. Once everything is done, it’s actually quick.
  4. I roast the tomato paste a little in the middle of the pot, then everything comes into the pot, mix well, place the filled spice sieve in the middle, and pour the beef broth on it. Now put on the baking paper lid and let everything simmer gently. For a good 3 hours
  5. Now comes the seasoning and thickening of the sauce, then I stir off the starch with a little port wine and thicken the soup. Of course that’s quite a lot, but I consciously cooked it that way because I woke the rest of it. Now have fun with maybe re-cooking, beef consomm√©
Dinner
European
goulash soup in stock

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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