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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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on a cold day - with some lovely warm crusty bread, a glas of red wine (a cold beer will do, too) - what more do you want? Ingredients:
lard, a heaping tablespoon full or more |
beef goulash - 500 gr, cut into small cubes |
herbs and vegetables for flavouring soup - 1 package (fresh, contains celery,carrot, parsley, etc.) |
onions - 2 |
green pepper, peeled, - 2 |
tomatoe - 4 large ones, peeled |
pepper, salt |
red paprika powder - about 2 tablespoons |
tomato puree, 1 small can (about 1 large tablespoon) |
a good red wine - at about 1/4 litre |
beef broth, homemade - 1 litre or more |
potatoes, peeled, and cut into very small cubes |
Directions:
1. i've had this goulyash soup in hungary - at least that is what i understood was in it :-). it was not as thick as you often get it - it is more of a broth and thickens due to potatoes and the red paprika - i use plenty of it - often using some of the hot stuff, too.
2. heat lard in dutch oven,
3. fry beef cubes until nicely browned.
4. add cut up soup greens, sliced onions, cubes paprika and tomatoes.
5. add paprika powder, pepper, salt and tomato puree.
6. add red wine.
7. cover. let simmer for about one hour on very low temperature
8. add peeled and very finely cubes potatoes
9. add broth
10. let come to a boil,
11. turn down heat
12. let simmer for about another 45 to 50 minutes.
13. check seasoning,
14. add salt, more freshly ground pepper.
15. when i serve it, i put a dollop of sour cream in the middle and sprinkle some paprika on top and /or some very finely chopped parsley.
16. and - do not forget the red wine!
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