Hungarian goulash soup

Ingredients for 4 servings:

• 500 g beef for goulash
• 60 g lard
• 250 g onion(s)
• 2 garlic cloves
• 1 tbsp flour
• 1 ¼ liters of meat broth
• salt and pepper
• some marjoram
• some caraway
• 1 pinch(s) of sugar
• lots of paprika powder, hot and sweet
• 250 g potatoes
• 2 green bell peppers
• 5 tomatoes
• 1 jar wine, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the beef, pat dry with kitchen paper, and cut into goulash cubes. Brown on all sides in a pot with hot lard, stirring gently. Peel the onions and garlic. Roughly dice the onions and finely dice the garlic, add to the meat, and brown. Sprinkle with flour and mix with the meat and onions. Pour in the meat broth. Season with salt, pepper, marjoram, caraway, sugar, and paprika. Simmer for 40 minutes over medium heat. Peel and wash the potatoes, drain well, and dice. Wash the bell peppers, remove the seeds and membranes, and dice. Blanch the tomatoes, peel them, and dice them, removing the seeds. Add everything to the soup and simmer for another 25 minutes. Season to taste, add the red wine, but do not bring back to a boil. Serve the goulash soup with baguettes or crusty rolls. A strong red wine or beer goes well with this soup. Tip: Cut the potatoes and peppers into small, even cubes; it looks nicer. The tomatoes will overcook anyway, so it doesn’t matter.