Goulash Soup Marlene

Rinse beef, dry with kitchen roll and cut into 1, 5 cm cubes. In a sufficiently large saucepan, heat the lard and brown the meat in batches on all sides. Remove the skin from the onions and garlic, dice the onion coarsely and the garlic very finely, add to the meat and brown. Dust with flour and stir well with the meat and onions. Pour in the beef broth and then season with pepper, salt, marjoram, cumin, sugar and paprika.

Cook for 40 minutes at medium heat.

Peel the potatoes, rinse, drain and cut into cubes. Rinse peppers, remove seeds and white septum and cut into cubes. Blanch (scald) tomatoes, peel and cut into cubes, removing the seeds.

Add everything to the soup and make another 25 min. Season one more time if necessary.

Garnish: Offer the goulash soup with sticks of white bread or possibly crusty bread rolls.

Drink: A strong red wine or a cool beer goes well with this soup.

Our tip: Use your favorite red wine for cooking!

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