Jürgen's goulash soup

Ingredients for 8 servings:

• 1 ½ kg beef or pork
• 1 kg onion(s)
• 1 kg potatoes
• ½ kg mushrooms
• some olive oil
• some butter
• 3 tbsp tomato paste
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp paprika powder, rose hot
• 2 tbsp paprika powder, sweet
• 2 tsp smoked paprika powder
• 4 tomatoes
• 2 sprigs of rosemary
• 4 stalks of thyme
• 4 bay leaves
• 12 juniper berries
• 2 bottles of beer (dark beer, e.g. Köstritzer) or
• ¾ liter red wine
• possibly sour cream
• possibly bell pepper(s)
• possibly Nutella

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Remove any fat and tendons from the meat and cut into medium-sized cubes. If using three batches, sear the meat one after the other in a tall or large oval pot and then remove it from the pan. Peel and roughly quarter the onions, also sear in olive oil with butter until lightly browned. Then add the tomato paste and sear. Add the meat again and sear everything again, stirring constantly. Clean the mushrooms, remove the stalks, halve them, and add them to the pot and stir in. Deglaze with the dark beer (red wine). Add the paprika, rosemary, thyme, pepper, salt, and a pinch of sugar. Cover and simmer over low heat for about 1 hour. Dice the potatoes and add them to the soup, then continue cooking over medium heat for another 30 minutes. Briefly place the tomatoes in boiling water, remove them, and immediately refresh in cold water. Peel off the skins, remove the seeds and seeds, and dice the tomatoes. Remove the pot from the heat and only then add the chopped tomatoes and stir in. Remove the stems from the rosemary and thyme, as well as the bay leaves and juniper berries. Season again with salt and pepper, if desired. If you like, you can add more sour cream before adding the potatoes. Two or three bell peppers, peeled and diced, are also very good. The best part: I always add 1 or 2 teaspoons of Nutella. It’s unusual, but everyone loves it and wants the recipe.