John Myers
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Goulash Soup with Mushrooms and Potatoes Ravensburg
The perfect goulash soup with mushrooms and potatoes ravensburg recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1,5 liter Frying oil
- 2 tbsp Soy sauce, light
- 1 tbsp Soy sauce, sweet
For the broth:
- 200 g Tomatoes
- 2 Hot peppers, red, long, medium hot
- 1 Paprika, red, mild
- 50 g Tomato juice
- 8 g Beef bouillon
- 150 g Onions, brown
- 3 tbsp Sunflower oil
- 2 Bay leaves
For the deposit:
- 2 medium sized Potatoes, waxy
- 150 g Shimeji mushrooms, brown, fresh
To taste:
- 2 medium sized Cloves of garlic, fresh
- 1 pinch Sage, rubbed
- 2 tbsp Tomato paste
- Salt and pepper, black, fresh from the mill
- Tabasco sauce
To garnish:
- 2 Cherry tomatoes
- 2 tsp Fresh celery leaves
- Dry off the fresh or thawed beef goulash and marinate with the soy sauces for 60 minutes. Strain the marinade and dry the meat cubes with kitchen paper. Heat the frying oil to 220 degrees and brown the meat cubes in 2 portions in 10-15 seconds. Place in a 2-liter Dutch oven with a lid.
- Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stalk. Halve the halves lengthways, remove the grains and cut across into thirds. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide. Wash the peppers, quarter them lengthways, remove the stalks, grains and the light red partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide.
- Put the tomatoes, peppers and paprika together with the tomato juice and the beef stock in a blender and puree for 1 minute at high speed. Add the puree to the meat cubes.
- Cap the onions at both ends, cut in half lengthways and cut across into thin slices. Fry until light brown with the sunflower oil and place in the casserole with the bay leaves. Simmer for 2 hours with the lid on. Stir every now and then so that nothing burns.
- In the meantime, peel the potatoes and chop them into walnut-sized pieces. With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush if necessary. Cut off the long stems on the hat, cut into small pieces and use with the hats. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Wash the tomatoes to garnish. Wash the fresh celery, shake dry and pluck and chop the flawless leaves.
- 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. Spread the finished goulash soup on the serving bowls, garnish, serve hot with toasted white bread and enjoy.
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