I cook today: Goulash Soup with Potatoes & Bell Peppers
Preparation: 30 minutes
Cooking time: 2 hours
Total time: 2 hours & 30 minutes
Category: Lunch recipes, soup & stew recipes, meat dishes, potato dishes
Our Recipe Rating:
Goulash Soup with Potatoes & Bell Peppers
Ingredients for 4 servings:
- 500 grams of beef goulash
- 400 grams of potatoes (floury)
- 1 – 2 cloves of garlic
- 2 – 3 large onions
- 200 milliliters of red wine
- 500 milliliters of beef stock
- 1,5 liters of vegetable stock
- 2 – 3 bell peppers
- 2 tablespoons of paprika powder (sweet)
- 2 tablespoons of flour
- 2 – 3 tablespoons of tomato paste
- 1 teaspoon of marjoram
- 1 teaspoon of thyme
- ½ teaspoon of cumin
- 2 bay leaves
- 1 tablespoon of sambal oelek
- 1 lemon
- Salt & pepper
Kitchen Helper/Gadgets:
- A large pot
- Paper towels
- Grater
Instructions:
…preparations:
Rinse beef goulash under running water, pat dry with paper towels and then cut the beef depending on the size in about 1 centimeter large cubes. Peel onions and chop finely. Also peel garlic and chop finely. Peel the potatoes and then cut into 1 centimeter large cubes. Wash peppers, remove the seeds and then cut into strips. Prepare 1,5 liter of hot vegetable stock.
…for the goulash soup:
Heat up a large pot adding a tablespoon of lard or oil. Once the lard has a really hot temperature add beef goulash and sear a few minutes from all sides until the beef gets a beautiful brown color. Then add the chopped onions and garlic and sauté stirring occasionally for a few minutes over slightly reduced heat. Next add the strips of bell pepper and sauté for another 5 minutes.
Then sprinkle the goulash with 2 tablespoons of paprika powder (noble sweet) and also add 3 tablespoons of tomato puree. Stir until everything is well combined and then let brown the tomato paste at the pan bottom. Deglaze with a dash of red wine and stir until the roasting substances solve from the pot bottom. Boil dry the wine and let brown again. Once you see a dark tomato crust at the pot bottom again deglaze with a dash of red wine and solve the roasting substances. Repeat this process until the entire wine is used up and the goulash adopted a dark red color.
Sprinkle the goulash with 2 tablespoons of flour, stir in the flour and then pour in 1,5 liters of vegetable broth and 500 milliliters of beef stock. Also add the potato cubes, 1 tablespoon of sambal oelek, 1 teaspoon of marjoram, 1 teaspoon of thyme, ½ teaspoon of cumin and 2 bay leaves. Stir in all ingredients until well combined and bring the soup to a boil.
Then let simmer the soup for about 1 ½ – 2 hours over low to medium heat until the meat is soft enough. Finally remove the bay leaves and season with salt, pepper and a little lemon zest (of an untreated organic lemon) to taste. Serve the goulash soup in deep plates. Bon Appetite!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):