Gulaschsuppe (German Goulash Soup)
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 1 tbsp vegetable oil
  • 1 garlic clove, minced
  • 1 medium onion, finely chopped
  • 2 large potatoes, peeled and diced
  • 1 large tomato, diced
  • 5 tbsp ketchup or tomato purée
  • 4 cups beef stock
  • ½ cup red wine (Merlot)
  • 2 carrots, diced
  • ½ red bell pepper, diced
  • ½ green pepper, diced
  • 2 celery stalks, diced
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 cup stew meat
  • Black pepper to taste
Instructions
  1. Wash, peel, chop, and dice vegetables and set aside.
  2. Heat the oil in a 6 quart pot and add the onion and garlic.
  3. Simmer for 5 minutes.
  4. Add the potatoes, tomatoes, tomato puree, beef stock, half of the stew meat, the red wine, carrots, celery, bell peppers, paprika, cayenne, and pepper.
  5. Simmer for 15-20 minutes, until the meat and vegetables are tender.
  6. Remove from heat and cool 5 minutes.
  7. Purée half the soup coarsely by pulsing in a blender, and add back to soup and stir well.
  8. Add the remaining meat and bring to a boil.
  9. Simmer for 15 minutes.
  10. Serve over rice or with bread.
Makes 4 large servings
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/gulaschsuppe/