Barley Goulash Soup

Ingredients

• 100 g barley (soaked overnight)
• 500 g beef (shoulder)
• 2 onions
• 2 Garlic cloves
• 1 Carrot
• 2 tbsp clarified butter
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 200 g canned diced tomatoes
• 500 ml meat broth
• 0.5 tsp cumin seeds
• Salt
• freshly ground pepper
• Sweet Paprika Powder
• cayenne pepper (to taste)

Instructions

1. 1.

   Drain and rinse the soaked barley the next day.

2. 2.

   Wash, pat dry, and cube the beef. Peel and finely chop the onions and garlic; peel and slice the carrot. Heat the clarified butter in a pot and brown the meat on all sides. Add the onions and garlic and sauté until softened. Stir in the tomato paste and toast briefly. Deglaze with red wine. Add the tomatoes, barley, and pour in the meat broth. Season with cumin, salt, and pepper; cover and simmer for 1½ hours.

3. 3.

   During the last half hour add the carrots and continue cooking until tender. Adjust seasoning with salt, pepper, paprika, and cayenne pepper.