Hearty Goulash Soup (without Mushrooms)

Zutaten

• ✓800 g Beef (shank/shoulder)
• ✓2 large Onions
• ✓3 tbsp Clarified butter or oil
• ✓3 tbsp Sweet paprika powder
• ✓1 tsp Hot paprika powder
• ✓1 tsp Dried marjoram
• ✓1 tsp Ground cumin
• ✓1 Bay leaf
• ✓1.5 liters Beef broth
• ✓2 tbsp Tomato paste
• ✓2 medium Green bell peppers
• ✓2 medium Red bell peppers
• ✓4 medium Potatoes
• ✓to taste Salt
• ✓to taste Black pepper

Zubereitung

1. 1

   Cut the beef into approximately 2-3 cm cubes. Finely dice the onions. Remove the seeds from the green and red bell peppers and cut them into small cubes. Peel the potatoes and cut them into approximately 1.5 cm cubes.

2. 2

   In a large pot or Dutch oven, heat the clarified butter. Sear the beef cubes in portions until browned on all sides. Remove and set aside.

3. 3

   Add the diced onions to the pot and sauté over medium heat until translucent. Add the tomato paste and briefly roast.

4. 4

   Remove the pot from the heat. Stir in the sweet and hot paprika powder, marjoram, and cumin. Be careful not to burn the paprika powder.

5. 5

   Return the seared meat to the pot. Pour in the beef broth. Add the bay leaf. Stir everything well.

6. 6

   Bring the soup to a boil, then reduce the heat and let it simmer covered for at least 1.5 to 2 hours until the meat is very tender.

7. 7

   Add the diced bell peppers and potatoes to the soup. Let it simmer for another 20-30 minutes until the potatoes are cooked and the peppers are soft.

8. 8

   Season the soup with salt and freshly ground black pepper. Remove the bay leaf.

9. 9

   Serve hot, optionally with a dollop of sour cream or crème fraîche and fresh bread.