John Myers
Ingredients for 8 servings:
- 1 ½ kg roast beef, cut into small pieces
- 1 tbsp fat for frying
- 6 large onions
- 200 ml red wine
- 1 tbsp flour, for binding
- 1 stalk(s) leek, in rings
- 3 cloves garlic
- 2 cans tomatoes, chopped
- 1 can Tomato paste, double concentrated
- 1 tbsp paprika paste, from the tube
- 5 tbsp Hungarian-style paprika sauce, from the jar
- 2 tsp, ground pepper, Parisian
- Pepper, mixed, from the mill
- 1 tsp salt
- 3 g caraway powder
- 1 tsp, chopped marjoram, shredded
- 2 tbsp paprika powder, sweet
- 1 tbsp, crushed paprika powder, hot
- 2 tbsp spice mix for goulash
- 4 tbsp soy sauce
- 1 tsp curry powder
- 3 liters of vegetable broth
- 500 g potatoes, mainly waxy, diced
- 3 medium-sized carrots, diced
- 1 large red bell pepper(s), diced
- 1 large bell pepper(s), yellow, diced
- 1 jar mushrooms, sliced
- 2 cans kidney beans
- 1 small can of corn
- 1 tsp Sambal Oelek, more to taste
- 3 tbsp sour cream
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes
for the perfect party
Wash the beef, pat dry, and cut into small, bite-sized cubes. Set aside in the refrigerator. In the meantime, peel and dice the onions, peel and finely chop the garlic, and clean and finely dice the leeks and the remaining vegetables (potatoes, carrots, and bell peppers). Brown the meat on all sides in hot fat in a tall pot. Add the onions and garlic and sauté, deglaze with red wine, and reduce slightly. Add the canned tomatoes, soy sauce, vegetable stock, tomato and bell pepper paste, and all the spices. Reduce to a simmer for about 1 hour. Then add the finely diced carrots and potatoes to the pot and simmer for another 45 minutes. Add the diced bell peppers and simmer for another 15 minutes. Finally, drain the sliced mushrooms, kidney beans, and corn, add them to the soup, and heat through (do not boil). Season to taste with a little sambal oelek and drizzle with sour cream. Serve with fresh French white bread.
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