Goulash soup without carbohydrates

Ingredients for 2 servings:

• 250 g beef goulash (leg or shoulder)
• e.g. oil, for frying
• 2 onions, red
• 2 onions
• 1 clove(s) garlic
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot
• 50 g tomato paste (approx. 2 tbsp)
• 500 ml meat broth
• 125 ml red wine
• 1 dash of lemon juice
• 1 tsp thyme
• n. B. chives, chopped
• n. B. Pfeffer
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

tastes delicious and is filling, suitable for SiS food combining

Prepare a large pot. Peel and dice the onions, wash and dice the bell peppers. Cut the meat into bite-sized pieces (you can usually buy them like this from the butcher) and fry them in oil. Add the onions and fry until translucent, then add the bell peppers and fry for about 1 minute. Add the tomato paste and the crushed garlic clove to the pot, frying them lightly. Add the wine and reduce briefly, then pour in the stock and stir in the paprika. Cover the pot, bring the goulash to a boil, and simmer over low heat for about 30 minutes. Add the thyme, chives, and lemon juice, season with pepper and salt, and simmer covered for another 15-20 minutes. The soup will keep in the refrigerator for several days, so it can be made in advance and is also ideal for freezing. The goulash tastes better each time it is boiled. The cooking time can easily be up to 1 hour.