Goulash soup

Ingredients for 4 servings:

• 500 g beef from the leg
• 3 large onions
• 30 g clarified butter or lard
• 2 tbsp tomato paste
• Salt and pepper, from the mill
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 pinch(s) of caraway powder
• 1 pinch of marjoram
• 1 liter meat broth
• 2 bell peppers, red and yellow
• 1 can of chopped tomatoes (approx. 400 g)
• 4 large potatoes
• 1 jar red wine
• e.g. chili pepper(s) or Tabasco

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Recipe from the meeting in Bad Honnef on April 5, 2008

Cut the beef into approximately 1 cm cubes. Peel and dice the onions. Heat the lard in a large pot until very hot and brown the meat, bit by bit, on all sides. Add the diced onions and tomato paste and fry. Season with salt, pepper, both types of paprika, marjoram, and caraway. Pour in the meat broth, bring to a boil, and simmer covered for 50 minutes. Meanwhile, halve the bell peppers, remove the seeds, wash, and drain well. Cut the peppers into strips and add to the soup. Cook the soup for another 10 minutes, then add the tomatoes. Peel the potatoes, dice them, and add to the soup. Cook everything for another 20 minutes, then remove the pot from the heat and add the red wine to the soup. Season the soup again and serve very hot. Tip: To give the soup a little extra spice, either chop 1-2 chili peppers with seeds and add them to the soup with the tomatoes or season the soup with a little Tabasco.