Hungarian-style goulash soup

Ingredients for 4 servings:

• 1.2 kg beef (e.g. middle rump)
• 5 large onions
• 2 garlic cloves
• 100 g clarified butter
• 2 tbsp flour
• 2 liters of beef broth
• Salt
• Black pepper, freshly ground
• 2 tbsp paprika powder, hot
• 1 pinch of cayenne pepper
• 1 pinch of marjoram, dried
• 1 pinch(s) caraway seeds, whole or ground
• 500 g potatoes, mostly waxy
• 3 bell pepper(s), red
• 3 bell peppers, green
• 5 tomatoes (vine tomatoes)
• Tabasco
• possibly cream

Instructions

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

easy to prepare, no thick soup consistency

Rinse the beef in cold water and dry. Cut the meat into medium-sized cubes. Peel the onions and garlic and chop finely. Heat the clarified butter in a large pot. Brown the meat vigorously. Add the onions and garlic and fry for about 5 minutes. Add the sifted flour and sauté briefly. Top up with beef stock (you can make your own, it tastes very good). Season with salt, pepper, paprika, cayenne pepper, marjoram, and caraway. Stir the goulash well and simmer covered over medium heat for about 1 hour. In the meantime, peel and wash the potatoes and dice them not too coarsely. Wash the bell peppers, halve them, deseed them, and remove the white inner pith. Dice the flesh. Cut the tomatoes crosswise, place them briefly in boiling water, rinse in cold water, skin and deseed them. Chop the flesh. Add the potatoes, bell peppers, and tomatoes to the goulash about 20 minutes before the end of cooking and simmer. The longer the soup simmers, the more intense the flavor will be. Season again with salt, pepper, and a little Tabasco before serving. If you like, you can add a little sweet cream. I omit the cream because we think the goulash tastes better without it.