beef goulash soup

By foodiva

Ingredients

• 1 onion, diced
• 1 clove garlic, thinly sliced
• 1 parsley diced
• 1 carrot diced
• 2 tablespoons butter
• 300 g beef, cut into thick cubes
• 1 tablespoon of ground sweet paprika
• 1 teaspoon cayenne pepper powder
• 1 teaspoon dried thyme
• 1/2 cup dry white wine
• 4 cups chicken broth or beef
• salt, pepper and sugar to taste
• 1 red bell pepper, diced
• 3 potatoes, peeled and diced
• 500 ml tomato passata
• 1 tablespoon tomato paste
• 2 tablespoons chopped parsley to serve

Preparation

Step 1

300 g beef, cut in thick dice

In a large pot heat the butter, add beef, cook on medium heat until browned and transfer to a plate.

Add onions, garlic, carrots and parsnip to the same pot and cook until soft and lightly browned.

Add sweet and hot paprika and tyme, stir, cook for a minute and add wine. Cook until almost evaporated and add stock, tomato puree, tomato passata and season with salt and pepper. Add beef, cover with the lid and cook on low heat for 1 hour.

Add the bell pepper and potatoes, cover and cook until soft, for about 30 minutes. Season with salt, pepper and sugar to taste if necessary.

Sprinkle with parsley and serve with crusty bread.