Description
I have the goulash soup is associated exclusively with winter, snow and mountains. I first tried the goulash soup in the Alps, in the mountains, where my son was born. The altitude of 1621 meters above sea level. I hope that you get this rich, flavorful and very hearty soup will warm you in the winter!
Ingredients
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Beef
600 g
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Onion
2 piece
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Paprika sweet
2 Tbsp
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Bay leaf
1 piece
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Pepper
1 piece
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Tomato paste
2 Tbsp
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Tomatoes in own juice
1 can
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Black pepper
2 tsp
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Potatoes
3 piece
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Garlic
5 tooth
Cooking
Cut the onions finely and immediately fry in vegetable oil in a saucepan (cast iron if you have it, gorgeous), I got a regular and it turns great. Add paprika and stir.
Beef cut into small pieces. Fry in skillet in small portions and add to the onions.
Finely slice the garlic and add to meat with peppers and onions.
Mix. Add salt, cover with water to cover the meat. Cover and cook (depending on meat quality) 1-1,5 hours!!! I some times open and stir our future galesic!
After about an hour, add the whole pepper. Cut it finely.
Add a little more water. Don't be afraid, it seems that the soup is very thick. So you need! In the end you will be able to bring the soup to your favorite consistency. But usually Alpine goulash is a thick one!
Add the tomatoes in their own juice. I buy already cut. If you have the whole, you need to first lightly grind them up. And also I want to add 2 full tablespoons of tomato paste. After 15 minutes add the potatoes cut in dice.
Add a bit of water. And cook until potatoes are done. Try again salt. I add a teaspoon of sugar (as taught In Zermatt local Alpine residents)! Be sure to add black pepper. It should be a lot in soup and it should clearly be felt. Fear at once, add in small portions. In the mountains you will bring soup, bread, and definitely black pepper. Goulash blends perfectly with it.
Soup on the mountain and on the frost-the most favorite food for lunch. The house soup is also warm and very happy! A nice Alpine appetite!!!
Happy New year!
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