Hungarians cook Goulash soup all year round. This dish has no seasonality, it is cooked often and a lot. A rich, hearty and thick soup can be served for the first or for the second. If desired, fresh herbs and sour cream are added to the plate.
Ingredients
- Beef (fillet) – 700 g
- Potatoes - 300 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 3 teeth
- Flour - 3 art.l.
- Vegetable oil - 4 art.l.
- Tomato sauce - 70 ml
- Bay leaf - 2 pieces
- Ground black pepper - to taste
- Salt - to taste
- Water - 2 l
Step-by-step cooking recipe
Wash the beef, dry it with a paper towel and cut it.
Sprinkle each piece with salt, ground pepper and roll it well in flour.
Heat 2 tablespoons of vegetable oil in a frying pan, pour in the beef and fry until golden brown on all sides.
Peel and slice potatoes, onions, carrots, bell peppers, garlic.
In a deep cauldron, heat the remaining oil.
Add onion and carrot and fry for 2-3 minutes.
Add bell pepper, tomato sauce, squeeze garlic through a press. Continue cooking for 5-7 minutes, stirring occasionally.
Put the fried beef in a saucepan, add the bay leaf and pour in hot water. Cook for 1 hour over medium heat.
Add the potato cubes and cook for another 20 minutes.
Season the soup with salt and pepper before turning it off.
