Spicy Goulash Soup

Ingredients (serves 4)

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    1 crispy semi-white bread from Bachmann
    2 tbsp. clarified butter
    30 g flour
    500 g beef shoulder, diced
    250 g onions, peeled, quartered
    3,5 dl full-bodied red wine
    30 cl red wine vinegar
    2 garlic cloves, finely chopped
    1 l beef stock
    30 g sweet paprika
    caraway, fresh marjoram, chopped
    1 small chili pepper, finely chopped
    salt, pepper
    250 g potatoes, peeled, chopped into bite-sized pieces
    200 g carrots, peeled, chopped into bite-sized pieces

    Preparing spicy goulash soup

    Heat the butter in a frying pan, sear the slightly floured beef together with the onions, deglaze with wine and vinegar. Transfer everything into a soup pot. Add garlic, beef stock, paprika, caraway, chili pepper and marjoram and let it simmer for around 40 to 50 minutes, season to taste with salt and pepper. Add potatoes and carrots and cook them until soft. Serve with a crispy semi-white bread.

    Tip: prepare the goulash - except for potatoes and carrots - the day before and put it in the fridge.