John Myers
Ingredients for 6 servings:
- 300 g beef goulash
- 300 g pork goulash
- 500 g onion(s), diced
- 2 cloves garlic
- 250 g bell pepper(s), diced, red
- 250 g bell pepper(s), diced, green
- 500 g tomatoes, fully ripe
- 500 g potatoes, diced
- 500 g beans (green beans), frozen
- 5 tbsp oil (olive oil)
- ½ liter broth
- salt and pepper
- Paprika powder
- Caraway, finely ground
- 150 ml sour cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dice the meat and brown in hot oil in a large casserole dish, stirring constantly. Add the onions and garlic. Sprinkle with 1 tbsp paprika and let it roast lightly. Deglaze with ½ liter of boiling stock and season with salt, pepper and a little caraway. Let it simmer in a covered pan for about 1 hour. Then add the peppers, potatoes, tomatoes and broad beans. If the mixture is too dry, add more boiling stock. Mix well, cover and simmer on very low heat for another 45 minutes. Season to taste and if it is too thin (it shouldn’t be a soup!), thicken slightly. Finish everything with sour cream and serve immediately with farmhouse bread and a fresh salad.
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