Classic Goulash Soup with Pretzel

Ingredients

• 250 g onions
• 3 cloves garlic
• 600 g beef (from the shank, pre‑cut)
• 3 tbsp clarified butter
• 3 tbsp paprika powder
• 1 tsp hot paprika powder
• Salt
• black pepper (ground fresh)
• 1 tbsp caraway seeds
• 2 tbsp Tomato paste
• 1.2 l meat broth
• 300 g tomatoes
• 2 red bell peppers
• 1 yellow bell pepper
• 350 g starchy potatoes, boiled
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Rinse the beef, pat dry, and cut into cubes. Heat the clarified butter in a large pot and sear the meat in batches for about 4 minutes until browned. Sprinkle with paprika and set aside.

2. 2.

   Sauté the onions and garlic in the same pot, season with salt, pepper, and caraway seeds, then stir in the tomato paste. Return the beef to the pot, pour in the hot broth, cover, and simmer on low heat for 1 hour.

3. 3.

   Halve the bell peppers, remove the cores, wash, and dice them. Boil the tomatoes briefly, cool, peel, seed, and cube the flesh.

4. 4.

   Peel, wash, and cube the potatoes. Add everything to the pot with the beef and simmer for another 25 minutes. Season with salt and pepper, garnish with parsley, and serve hot with pretzels.