This goulash soup is one of my most traditional of all German soups. It’s one I often make when I have company coming over and need something that’s easy to prepare ahead. I’ll add some fresh crusty homemade artisan bread and dinner’s ready.
- 1 lb stewing beef, cut into ¾-inch cubes
- 2 Tbsp oil
- 2 onions, coarsely diced
- 1 garlic clove, crushed
- 1½ cups tomato juice
- 1 cup beef broth
- 1 tsp salt
- 1 Tbsp sweet Hungarian paprika
- 2 – 3 potatoes, cut into 1-inch cubes
- 3 peppers, preferably different colours, cut into 1-inch pieces
- salt, pepper, hot Hungarian paprika (optional)
- Heat the oil in a large pot. Brown half the meat. Remove meat and brown remaining meat. Return all the meat to the pot, adding onions and garlic.
- Continue to cook on high for several minutes, stirring often.
- Add tomato juice, beef broth, salt, and paprika.
- Bring to boil, cover, and reduce heat to a simmer. Cook for about 40 minutes.
- Add potatoes and peppers. Cook for a further 15 minutes or until the potatoes are tender.
- Season with additional salt, pepper, and hot Hungarian paprika, if desired.
- Makes 4 – 6 servings