Goulash soup with mushrooms and potatoes "Ravensburg"

Ingredients for 2 servings:

• 200 g beef goulash
• 1 ½ liters of frying oil
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, sweet
• 200 g tomatoes
• 2 peppers, red, long, medium hot
• 1 bell pepper(s), red
• 50 g tomato juice
• 8 g beef broth powder
• 150 g onion(s)
• 3 tbsp sunflower oil
• 2 m.-large bay leaves
• 2 medium-sized garlic cloves
• 1 pinch(s) sage, shredded
• 2 tbsp tomato paste
• e.g. Tabasco
• Salt and pepper, black, freshly ground
• 2 medium-sized potatoes, waxy
• 150 g Shimeji mushrooms, brown-capped
• 2 cherry tomatoes
• 2 tsp celery leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours 55 minutes

a medium-spicy goulash soup with beef and shimeji mushrooms

Dry the fresh or thawed beef goulash and marinate with the soy sauce for 60 minutes. Strain the marinade and dry the meat cubes with kitchen paper. Heat the frying oil to 220°C and fry the meat cubes in two batches for 10-15 seconds until browned. Place the meat in a 2-liter Dutch oven with a lid. For the broth: Wash the tomatoes. Remove the stems, halve the tomatoes lengthwise and remove the green core. Halve the halves lengthwise, remove the seeds and cut into thirds crosswise. Remove the stems from the bell peppers, wash them, halve them lengthwise, remove the seeds and membranes and cut the halves crosswise into pieces about 1 cm wide. Wash the bell peppers, quarter them lengthwise and remove the stems, seeds and the bright red membranes. Cut the quarters lengthwise into thirds and cut crosswise into strips about 1 cm wide. Place the tomatoes, chili peppers, and bell peppers in a blender with the tomato juice and beef stock and blend until smooth for 1 minute at full speed. Add the puree to the meat cubes. Trim both ends of the onions, halve lengthwise, and slice thinly crosswise. Fry the slices in sunflower oil until light brown and add to the casserole dish with the bay leaves. Simmer the goulash with the lid on for 2 hours, stirring occasionally to prevent burning. For the garnish: Meanwhile, peel the potatoes and chop them into walnut-sized pieces. Remove the bottoms from the shimeji mushrooms. If necessary, clean the mushrooms with a brush. Trim the long stems at the caps, slice them crosswise, and use them with the caps on. Trim both ends of the garlic cloves, peel them, and press them through with a garlic press. For the garnish: Wash the tomatoes. Wash the fresh celery, shake it dry, and pick off any unblemished leaves and chop them. Season the broth to taste. Add the potatoes to the broth and simmer for another 20 minutes. Add the shimeji mushrooms 10 minutes before the end. Ladle the goulash soup into serving bowls, garnish, serve hot with toasted white bread, and enjoy.