Goulash soup
20 small steps, 5 of them done meanwhile, while a timer runs. The main ingredients: stew meat, onions and red bell pepper.
- Time
- 110 min
- Difficulty
- Medium
- per serving
- 598 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Stew meat300 g
- Onions3
- Red bell pepper1
- Potatoes300 g
- Garlic cloves2
- Tomato paste2 tbsp
- Vegetable broth800 ml
- Vegetable oil2 tbsp
- Balsamic vinegar1 tbsp
- Parsley½ bunch
- Sweet paprika1½ tbsp
- Caraway seeds½ tsp
- Marjoram1 tsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
You need
6 parts- Large heavy-bottomed pot with lid
- Cutting board & knife
- Wooden spoon
- Plate
- Ladle
- Measuring cup
Directions
20 stepsPat the meat dry
Pat the stew meat dry with paper towels and sprinkle with 1 tsp salt. Dry meat browns, wet meat steams.
- 300 g Stew meat
- Salt
Heat the oil
High heat
Heat the vegetable oil in a large heavy pot over high heat until it just shimmers.
- 2 tbsp Vegetable oil
Brown the first half
6 minHigh heat
Add half the meat to the pot. It should only cover the bottom. Leave it alone for about 3 minutes, then turn it and brown for another 3 minutes, until browned all over.
Dice the onions
Meanwhile, while step 3 runs
Meanwhile, peel the onions and dice finely. You can use plenty, they make the soup sweet and creamy.
- 3 Onions
Set the meat aside
Put the browned meat on a plate with a skimmer.
Brown the second half
6 minHigh heat
Brown the second half of the meat the same way: about 3 minutes without moving, turn, and brown for another 3 minutes.
Chop the garlic
Meanwhile, while step 6 runs
Meanwhile, peel the garlic and chop finely.
- 2 Garlic cloves
Dice the pepper
Meanwhile, while step 6 runs
Meanwhile, deseed the bell pepper and cut it into 1.5 cm cubes.
- 1 Red bell pepper
Combine the meat
Put the second half of the meat on the plate with the first.
Brown the onions
10 minMedium heat
Turn the heat to medium. Add the onions with 1 pinch salt to the pot and loosen the browned bits from the bottom. Simmer for about 10 minutes, until golden brown.
Toast the tomato paste
2 minMedium heat
Add the tomato paste and toast for about 2 minutes, stirring, until it darkens and sticks to the bottom.
- 2 tbsp Tomato paste
Stir in the spices
Take the pot off the heat. Stir in the garlic, sweet paprika, caraway and marjoram. Paprika turns bitter on a hot surface, so stir for only 20 seconds and keep going right away.
- 1½ tbsp Sweet paprika
- ½ tsp Caraway seeds
- 1 tsp Marjoram
Deglaze
High heat
Immediately pour in 800 ml hot broth. Add the meat with its juices and the bay leaf and bring to a boil over high heat.
- 800 ml Vegetable broth
- 1 Bay leaf
Braise
50 minLow heat
Set the lid on at an angle and simmer over the lowest heat for about 50 minutes, until the meat is nearly tender. Stir now and then.
Dice the potatoes
Meanwhile, while step 14 runs
Meanwhile, peel the potatoes and cut them into 2 cm cubes.
- 300 g Potatoes
Cook the potatoes
12 minLow heat
Add the potato cubes to the pot and simmer for another 12 minutes.
Chop the parsley
Meanwhile, while step 16 runs
Meanwhile, rinse the parsley, shake it dry and chop finely.
- ½ bunch Parsley
Add the pepper
8 minLow heat
Add the pepper cubes and simmer for about 8 minutes, until the potatoes and pepper are soft but not falling apart.
Season
Remove the bay leaf. Season with balsamic vinegar, salt and pepper. The acid makes the soup fresh and round.
- 1 tbsp Balsamic vinegar
- Salt
- Black pepper
Serve
Ladle the soup into deep bowls and sprinkle with parsley. It tastes even better the next day. Leftovers keep for 3 days in the fridge.
Nutrition
per serving598 kcal
- Protein
- 40 g
- Carbohydrates
- 55 g
- Fat
- 24 g
Guide values, calculated from the ingredients.
