Hungarian Paprika Beef Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps clarified butter
- 5 cups Beef (from the shoulder), cubed
- 1 Tbsp tomato puree
- 4 onions (finely diced)
- 6 cups Meat stock
- 1 yellow pepper (diced)
- 1 red pepper (diced)
- 2 ⅔ cups potatoes (diced)
- 1 bay leaf
- 1 tsp grated Lemon peel
- ½ tsp ground Caraway
- ½ tsp dried marjoram
- 2 cloves garlic cloves (minced)
- salt
- freshly ground peppers
- 2 Tbsps paprika (noble sweet)
- cayenne pepper
- 2 Tbsps parsley (roughly chopped)
Preparation steps
1.
Heat the clarified butter in a large saucepan and brown the meat on all sides over a medium heat. (You may have to do this in batches).
2.
Add the tomato puree and sweat briefly, then stir in the onions and sweat briefly. Add the stock, bring to the boil, cover and simmer gently for about 1 1/2 hours, until the meat is tender.
3.
About 30 minutes before the end of cooking time add the diced peppers and potatoes to the soup with the bay leaf.
4.
Roughly crush the caraway seeds in a mortar and mix with the garlic, lemon peel, marjoram and a little salt. Mix the paprika smoothly with a little water.
5.
At the end of cooking time add the garlic mixture and paprika paste to the goulash soup and season to taste with salt and cayenne pepper.
6.
Leave to stand for a further 5 minutes and serve sprinkled with parsley.
