Gulaschsuppe
125 min399 kcal each
Hearty beef goulash soup with peppers and potato, deep red with paprika and seasoned with caraway and marjoram.
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Plan this recipeIngredients
for 6 servings- Beef chuck, cubed800 g
- Onions3 piece
- Red bell pepper2 piece
- Potatoes500 g
- Tomato paste2 tbsp
- Garlic2 clove
- Sunflower oil3 tbsp
- Hot low-sodium stock (chicken or beef)1½ l
- Paprika2 tbsp
- Smoked paprika1 tsp
- Caraway seeds1 tsp
- Dried marjoram1 tsp
- Salt1½ tsp
Method
Prep 20 min · cook 105 min- Cut the beef into 2 cm cubes and chop the onions.
- Brown the beef in the oil in batches and set aside. Fry the onions in the same pot for 10 minutes, until golden.
- Stir in the tomato paste and garlic for 1 minute, then take off the heat and stir in both paprikas.
- Return the beef, add the stock, caraway and marjoram, and simmer covered for 1 hour.
- Add the diced potatoes and peppers and simmer 30 minutes more, until the beef is tender. Season.
- Serve with bread. Like all goulash, it is better the next day and keeps for 4 days.
Nutrition
per servingCal
399
Protein
38g
Carbs
29g
Fat
15g
Of 15g of fat per serving, 3.7g is saturated.
