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GOULASCHSUPPE

Source of Recipe


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List of Ingredients



• 1 kg lean meat (beef) cut in ¾” pieces
  
• 500 g onions, cut in rings
  
• 1 clove garlic
  
• 1 Tbsp. red pepper (paprika)
  
• 1/4 litre red wine (a good one)
  
• 6 to 8 cloves
  
• some juniper berries
  
• 1 bay leaf
  
• 3 Tbsp. tomato paste
  
• 2 pickled cucumbers, cut up
  
• 2 carrots, cut in slices
  
• little piece of celery, cut up
  
• salt
  
• 1 to 2 bouillon cubes
  
• water
  
• 1 large onion, cut in rings
  
• 1 large green pepper, cut in rings
  
• flour/cornstarch mixture (50/50)
  
• 1/8 litre whipping cream
  






Instructions



1. Fry the meat until lightly browned, add garlic and paprika and stir; add onions and fry until translucent. Pour in red wine and add cloves, juniper berries, bay leaf, tomato paste, pickles, carrots, and celery and let it all cook for about2 hours so that the meat is tender, but won’t fall apart. Add salt, bouillon cube, and water until it becomes the desired thickness. Twenty minutes before serving, add a big onion and a green pepper, cut into rings. Thicken with a mixture of water and cornstarch (50/50), stirred in one big glass of red wine. Add thyme to taste and pour in 1/8 litre (1/2 cup) unwhipped whipping cream.