Goulash Soup

A ruby-red broth, thick and fragrant, where small cubes of beef melt on the tongue. The heat of paprika and the smokiness of lard create a bold first impression.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 449
• Protein: 25 g
• Carbs: 28 g
• Fat: 27 g

Ingredients

• 400 g Beef chuck ( in small 1 cm cubes )
• 30 g Lard ( for cooking )
• 2 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tbsp Wheat flour ( for dusting )
• 2 tbsp Sweet paprika ( powdered )
• 1 tsp Smoked paprika ( powdered )
• 100 ml Red wine ( for deglazing )
• 1 L Mineral water ( for the broth )
• 300 g Potato ( cubed )
• 1 piece Red bell pepper ( finely diced )
• 2 piece Bay leaf
• 1 pinch Thyme
• 1 tbsp Tomato paste
• 2 tbsp Veal stock concentrate ( powdered )

Instructions

1. Searing the meat

   In a pot, heat the lard. Add the beef cut into 1 cm cubes. Sear over high heat until a brown crust forms on all sides.

2. Aromatic base

   Add the chopped onions and garlic. Lower the heat and let sweat without browning. The onion should become translucent and soak up the meat juices.

3. Flour, spices and paste

   Dust with flour, stir to coat. Add the sweet paprika, smoked paprika, and tomato paste. Stir for 1 minute to lightly cook the paste. Warning: paprika burns quickly and becomes bitter.

4. Deglazing and simmering

   Deglaze with red wine, scraping the bottom well. Add the water and the veal stock. Add the bay leaves and thyme. Bring to a boil, then simmer covered. The liquid should simmer gently.

5. Vegetables and finishing

   Add the cubed potatoes and red bell pepper. Continue cooking until the meat is fork-tender and the potatoes are soft.

Chef's tips

• Do not skip searing the meat: that is where the flavors are created.
• If the soup is too thin, let it reduce without a lid for the last 15 minutes.
• It tastes even better the next day as the flavors infuse.

Storage

Keeps for 3 days in the fridge in an airtight container. Freezes very well.