Goulash Soup

  • 5 medium sized onions
  • 1 garlic clove
  • 2 large peppers, 1 red and 1 green
  • 3 medium sized tomatoes
  • 400g lean stewing beef
  • 3 tablespoonfuls vegetable fat
  • 3 tablespoonfuls tomato puree
  • salt to taste
  • freshly ground mixed pepper
  • paprika
  • 1/2 teaspoon caraway seeds
  • chopped marjoram
  • Tabasco sauce
  • 1 litre beef stock

Peel and slice the onions. Peel and finely chop the garlic. Cut the peppers in half remove the stalks seeds and white ribs, rinse and slice into thin strips. Blanche the tomatoes for about a min. in boiling water. Rinse under cold water, remove the skin, the cores and cut into small cubes. Heat the fat and brown the meat well all over. Add the stock and let it simmer for about half an hour. Add the vegetables and tomato puree´ and season with the salt, ground pepper, and paprika. Add the caraway and marjoram then let it all simmer for about 1/4 of an hour. Then season to taste with salt ground pepper, paprika and Tabasco.

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