Mushroom and Tomato Goulash Soup

Ingredients

• 500 g beef (from shank or shoulder)
• 3 onions
• 2 Garlic cloves
• 2 tbsp plant oil
• 3 tbsp tomato paste
• 2 tsp sweet paprika powder
• pepper (ground)
• Salt
• 1 tsp grated lemon zest
• 0.5 tsp ground cumin
• 2 Bay leaves
• 1 cinnamon stick
• 1 tbsp flour
• 150 ml dry red wine
• 600 ml beef broth
• 250 ml peeled canned tomatoes
• 1 red bell pepper
• 200 g mushrooms

Instructions

1. 1.

   Cut the beef into 1-2 cm cubes. Peel and finely dice the onions and garlic. Heat the oil in a large pot and sear the beef cubes on all sides over medium heat, working in batches. Return all the meat to the pot, add the tomato paste, sauté briefly, then stir in the onions and garlic and cook for a few minutes more. Season with paprika, pepper, salt, lemon zest, cumin, bay leaves, and cinnamon. Sprinkle flour over the mixture and pour in red wine, broth, and tomatoes. Cover and simmer on low heat for 1 hour, stirring occasionally.

2. 2.

   Meanwhile wash, trim, halve, deseed, remove white membranes from the bell pepper, and dice into small cubes. Clean the mushrooms, halving or slicing them according to size. Add the pepper pieces and mushrooms to the goulash and continue simmering for another 30 minutes until the meat is tender. If needed, add more broth. Taste and adjust seasoning.