Goulash Soup with Shallots

1. dice the meat. Remove the skin from the shallots and garlic, cut the garlic into thin slices.

2. fat in a soup pot, fry the shallots in it at low temperature for 10 min, remove half and set aside. Add garlic to the rest form, turn golden. Remove from heat, mix with paprika and curry.

3. add meat and fry well all around, season. Extinguish with clear soup and tomatoes including juice. Add cinnamon, bay spice and mustard. Cover and simmer on low heat for about 11/2 hours until meat is tender.

Add the remaining shallots and maybe a little bit of clear soup to the soup, cook for another 20 minutes, season.

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