Goulash Soup with Bell Peppers and Potatoes

Ingredients

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• 800 g (1.8 lb) beef stew meat chuck or shank
• 500 g (1.1 lb) onions
• 2 garlic cloves
• 3 tbsp oil
• 2 tbsp tomato paste
• 2 tbsp sweet paprika
• 1 tsp ground caraway
• 1 tsp dried marjoram
• 1.2 l (5 cup) beef broth
• 2 red bell peppers
• 400 g (14 oz) waxy potatoes
• 400 g (14 oz) diced tomatoes 1 can
• salt and pepper to taste
• sour cream for serving (optional)

Method

1. Pat the meat dry and, if needed, cut it into cubes of about 2 cm (3/4 inch). Finely dice the onions and garlic.
2. Heat 2 tablespoons of the oil in the pot until very hot and brown the meat well on all sides in two batches. Remove it and set aside.
3. Add the remaining oil to the pot and cook the onions for 10 minutes over medium heat until golden brown. Toast the garlic and tomato paste with them for 2 minutes.
4. Pull the pot off the heat, stir in the paprika and deglaze right away with the broth. This keeps the paprika from turning bitter.
5. Return the meat to the pot, add the caraway and marjoram, bring to a boil and simmer gently, covered, for 60 minutes.
6. Dice the bell peppers and potatoes and add them to the pot along with the tomatoes. Simmer for another 25 to 30 minutes, until the meat is tender and the potatoes are cooked.
7. Season with salt, pepper and, if you like, a little more paprika. Serve with a dollop of sour cream.

Tip: Paprika burns in hot fat within seconds and then tastes bitter. Always take the pot off the heat first.

Tip: Chill the soup overnight: the fat can then be lifted off the top, and the flavors come together.