Goulash soup (5 servings)

 

What you need:

17.7 oz (500 g) of beef for gulasch soup

2 tablespoons of tomato paste

0.34 gallon (1,3 liters) of water

1 glass of Red wine like Côtes du Rhône

3 tablespoons vegetable bouillon

2 large red onions

1 garlic clove

17.6 oz (500 g) of cut tomatos

3 tablespoons of flour

1 yellow pepper

1 red pepper

4 medium size potatoes

1 tablespoon of oil and 1 tablespoon of butter for frying

1 teaspoon of paprika

some basilikum

2 bay leaves

salt and pepper

 

How to make it:

1. Cut the meat in small cubes.
2. Fry until lightly brown.
3. Add the sliced onions and chopped garlic. Fry some more shortly.
4. Add tomato paste. Season with pepper, salt and paprika.
5. Sprinkle flour on top and mix.
6. Add the tomatoes, water, vegetable bouillon and wine.
7. Add the herbs and simmer 2 hours.
8. Before the end, add potatoes and peppers cut in small pieces.

 

 

Taste even better the next day. You can freeze leftovers. Excellent with thick crusty bread like country bread/Pain de campagne/Bauernbrot

• beef
• Goulash
• Soups
• tomato