Goulash Soup
Ingredients
- 400 gBeef chuck (in small 1 cm cubes)
- 30 gLard (for cooking)
- 2 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 1 tbspWheat flour (for dusting)
- 2 tbspSweet paprika (powdered)
- 1 tspSmoked paprika (powdered)
- 100 mlRed wine (for deglazing)
- 1 LMineral water (for the broth)
- 300 gPotato (cubed)
- 1 pcRed bell pepper (finely diced)
- 2 pcBay leaf
- 1 pinchThyme
- 1 tbspTomato paste
- 2 tbspVeal stock concentrate (powdered)
Method
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.
- 1
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
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
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
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
Add the cubed potatoes and red bell pepper. Continue cooking until the meat is fork-tender and the potatoes are soft.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Freezes very well.
