John Myers
Goulash Soup À La Papa II
The perfect goulash soup à la papa ii recipe with a picture and simple step-by-step instructions.
- 2,2 kg Boiled beef
- 800 g Onions
- 1 kg Paprika (4 red, 1 yellow and 1 green)
- 8 Garlic cloves
- 1 Red chilli pepper
- 4 tbsp Olive oil
- 5 tbsp Tomato paste
- 5 tbsp Flour
- 2 tsp Sweet paprika
- 2 tsp Rose paprika hot
- 1 tsp Salt
- 2 tsp Chili powder (not too spicy, then only take 1 teaspoon!)
- 1 tsp Sambal oelek
- 1 tsp Worcester sauce
- 2,5 liter Beef broth (10 tsp instant)
- 1 tsp Rubbed thyme
- 1 tsp Rubbed marjoram
- 1 tsp Ground caraway
- 500 ml Red wine
- 2 a cup Cooking cream (here: From HANSANO / á 200 g)
- Rolls and / or baguettes and / or white bread …..
- Peel and dice the onions. Peel and finely dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Clean, wash and chop the peppers. Parry the meat, remove the layer of fat and cut into cubes (approx. 1 – 1.5 cm). In a large, tall saucepan, fry the separated pieces of fat in olive oil (2 tbsp) and take them out again. Sear the meat cubes vigorously in the hot fat / stir-fry them and remove them again. Add olive oil (2 tbsp) to the pot and add the onion cubes, garlic clove cubes, chilli pepper cubes and paprika pieces and fry everything vigorously. Add / stir in tomato paste (5 tbsp) and flour (5 tbsp) and let fry briefly. Add the meat again and season with sweet paprika (1 teaspoon), hot rose paprika (1 teaspoon), salt (1 teaspoon), chilli powder (2 teaspoons), sambal oelek (1 teaspoon) and Worcester sauce (1 teaspoon). Deglaze / pour on the beef stock (2.5 liters). Pour in red wine (500 ml) and season with thyme (1 teaspoon), marjoram (1 teaspoon) and caraway (1 teaspoon) and let everything simmer for about 1.5 hours. Finally stir in the cooking cream (2 cups, 200 g each) and serve. Serve with bread, rolls, baguettes or white bread. Tip: The soup is easy to freeze.
Facebook Comments