Goulash Soup – with Red Wine

Cut the beef into small cubes. Peel and coarsely chop the onions and garlic clove.

In a large frying pan, melt the butter. Add the onions and garlic and sauté for about ten minutes, turning frequently, until light yellow.

Add beef cubes, paprika powder and tomato puree and steam for another ten minutes, stirring frequently.

Add soup, red wine, bay leaf spice and cloves. Cook the soup on a low fire for 60-90 minutes, depending on the quality of the meat.

In the meantime, peel the potatoes and cut them into small cubes. Cut the peppers in half, remove the seeds and dice them as well.

Add about 1/2 hour before the end of the cooking time and cook until soft.

Before serving, season the soup with salt and freshly ground pepper to taste.

Our tip: Use your favorite red wine for cooking!

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