German goulash soup

Name: German goulash soup
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 platters
Ingredients: 600 g beef; 300 g onion; 500 g potatoes; 2 pcs red bell pepper; 3 cloves garlic; 1.5 l beef broth; 3 tablespoons lard; 1 tablespoon plain flour; 3 tablespoons sweet paprika; 1 teaspoon hot paprika; 2 tablespoons tomato paste; 1 teaspoon ground caraway; 1 teaspoon marjoram; salt; ground pepper; 4 slices bread

Eduard LáskaSpicyGerman Cuisine x se líbilo

German goulash soup, known as Gulaschsuppe, is a hearty and spicy specialty made with beef, onion, paprika and potatoes. In German and Austrian taverns it ranks among the most popular dishes that chase away both hunger and cold. The meat simmers slowly until tender, paprika and marjoram lend a deep color and aroma, and a slice of fresh bread turns it into a full meal. You make it from everyday ingredients and it rewards you with a rich, warming flavor.

Příprava: 25min

Vaření: 1h 15min

CELKOVÝ ČAS: 1h 40min

Step by step process

Preparing the base

1
German goulash soup starts by frying the onion. Heat the lard in a heavy-bottomed pot, add the finely chopped onion and fry it for about 8 minutes until golden, stirring occasionally.
TIP:
Sauté the onion over medium heat until golden or translucent. Add the garlic at the end and sauté briefly to release the aroma, but do not burn it.
2
Cut the beef into cubes roughly 2 cm across, add them to the pot with the onion and sear them over high heat on all sides until they firm up and take on color.
3
Press the garlic into the pot and saute it briefly. Lower the heat, sprinkle in the ground sweet and hot paprika and stir quickly so the spices do not scorch and turn bitter.
TIP:
Add ground sweet paprika to heated fat away from direct flame and immediately stir to prevent it from becoming bitter. Use the same method for other dishes with paprika.

Simmering and seasoning

4
Stir in the tomato paste, dust with the flour and saute briefly. Add the diced red pepper, pour in the beef broth, stir until smooth and bring to a gentle simmer.
5
Add the ground caraway, marjoram, salt and pepper. Cover with a lid and simmer over low heat for about 50 minutes, until the meat begins to soften.
6
Peel the potatoes, cut them into cubes and add them to the pot. Cook for another 20 minutes, until the meat and potatoes are completely tender and the soup thickens.
7
Season the finished soup with salt, pepper and paprika to taste. Ladle it into bowls and serve with a slice of fresh bread.