Goulash Soup

500 g lean beef (1.10 pounds)

2 large onions

2 large potatoes, peeled

2 tbsp vegetable oil

3 tbsp powdered sweet paprika

1 tsp powdered hot paprika

1 tsp caraway seeds (not cumin)

1 tsp thyme (fresh or dried)

1 bay leaf

1 tsp marjoram (fresh or dried)

1/2 cup tomato puree

50 ml white vinegar (1-1/2 oz)

1 l beef stock or 2 stock cubes dissolved in 1 l of water

black pepper

Cut the beef and potatoes into 1.5 cm cubes.

Cut the caraway seeds into rough chunks with a kitchen knife.

Chop onions into thin slices.

Warm the beef stock.

Heat 1 tbsp of oil in a cooking pan to medium/high heat.

Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.

Turn to medium heat.

Add another tbsp of vegetable oil and roast the caraway seeds for 1 minute.

Add the onions and turn to low heat.

Gently roast the onions until they turn yellowish.

Add the beef cubes and roast for another 2 minutes.

Slowly add the vinegar, beef stock, potatoes and tomato puree.

Add the sweet paprika and stir well to disperse clumps.

Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper.

Simmer for 30 minutes.

Variations:

Garnish each dish with a tbsp of sour cream or creme fraiche and sprinkle with freshly cut chives before serving.

Add 100 ml of red wine after frying beef/onions.

For a more nutritious meal, fry 2 green peppers, 3 tomatoes, 1 carrot and 1 leek (all chopped) with the onions.  

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