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