Goulash soup

This goulash soup is packed with tender cubes of beef, bell pepper and a generous spoonful of sweet paprika powder. Perfect for a cold evening or a cozy dinner.

📝 Ingredients

• 600 g beef chuck, in 2 cm cubes
• 3 onions, roughly chopped
• 3 garlic cloves, finely chopped
• 2 red bell peppers, diced
• 3 potatoes (waxy), in 2 cm cubes
• 3 tbsp sweet paprika powder
• 1 tsp smoked paprika powder
• 1 tsp caraway seeds
• 2 tbsp tomato paste
• 1.5 liters beef stock
• 2 tbsp sunflower oil
• Salt and pepper to taste
• Sour cream, for garnish
• Fresh parsley, for garnish
• Crusty bread, to serve with

👨‍🍳 Instructions

1. 1Cut the beef into approximately 2 cm cubes. Pat them dry with kitchen paper towels and season with salt and pepper.Heat a splash of sunflower oil in the soup pot over medium heat. Brown the meat in two or three batches on all sides and then remove it from the pan.Add a little extra oil to the pan. Sauté the onion and garlic over low heat for about 5 minutes until soft and slightly translucent.Add the paprika powder, caraway seeds and tomato paste. Stir well and cook for 1 to 2 minutes so the spices can bloom.Return the browned meat to the pan. Add the diced bell pepper and potatoes and stir everything together.Pour in the beef stock so everything is well covered. Bring to a boil, reduce the heat and put the lid on the pan. Let the soup simmer gently for 60 to 75 minutes until the meat is fall-apart tender.Taste the soup and, if necessary, adjust the seasoning with salt, pepper or extra paprika powder.Ladle the soup into deep plates or bowls and garnish with a spoonful of sour cream and some freshly chopped parsley. Serve with crusty bread.