John Myers
Goulash Soup Slightly Tightened
The perfect goulash soup slightly tightened recipe with a picture and simple step-by-step instructions.
- 500 g Beef shoulder cut into small pieces
- 3 piece Chopped onions
- 2 piece Garlic cloves chopped
- 1 piece Red chilli pepper, finely chopped without seeds
- 1,5 piece Red pitted peppers, peeled and cut into strips
- 0,5 piece Green pitted peppers, peeled and cut into strips
- 100 g Ham cubes
- 100 g Freshly sliced mushrooms
- 75 g Tomatoes peeled canned
- 1 tbsp Tomato paste
- 1 tsp Hot pepper
- 1 tsp Sweet paprika
- 1 liter Beef broth own production
- 0,25 liter Dry red wine
- 1 tsp Plum jam
- 1 tsp Oregano (wild marjoram) spice
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 2 piece Bay leaf
- 1 some Clarified butter
- 1 pinch Grated ginger
- 1 tbsp Seasonal herbs finely chopped
- You can extrapolate the ingredients for this recipe. I make this soup for up to 60 people.
- Sear the meat with the ham cubes in clarified butter, season a little, remove and keep warm.
- Sauté the peppers, onions and mushrooms in the meat pan, add the chilli and garlic and sauté briefly.
- Add the meat with the diced ham, sprinkle in the paprika, orengano and ginger and stir in. Deglaze with a little broth.
- Bring everything to the boil and then stir in the tomato paste. Add the rest of the stock, the wine and the canned tomatoes. Now the bay leaves also come in.
- Cover and let everything simmer for about 1.5 hours until the meat is quite tender. If you like, you can also add chopped potato cubes to the soup.
- Finally stir in the plum jam and herbs. Of course, remove the bay leaves before serving. There is also freshly baked farmer’s bread.
Facebook Comments