Gulaschsuppe, German Beef and Paprika Soup

What you need

• 600 g (1 1/3 lb) beef chuck, cut into 2 cm (3/4 in) cubes
• 500 g (1 lb) onions, diced
• 2 tbsp lard, or neutral oil
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp caraway seeds, lightly crushed
• 2 tbsp sweet paprika, ground
• 1 tsp dried marjoram
• 1 bay leaf
• 1.2 l (5 cups) beef stock
• 2 red bell peppers, seeded and diced
• 400 g (14 oz) waxy potatoes, peeled, cut into 2 cm (3/4 in) cubes
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the beef dry and season it with salt.

2. 2

   Melt the lard in a heavy pot over medium-high heat. Brown the beef in two batches, 5-6 min per batch, then lift it out.

3. 3

   Lower the heat to medium and add the onions with a pinch of salt. Cook, scraping up the browned bits, until soft and golden, 12-15 min.

4. 4

   Stir in the garlic, tomato paste and caraway. Cook for 1 min, until the paste darkens.

5. 5

   Take the pot off the heat and stir in the paprika for 20 seconds. Pour in a splash of stock right away, since paprika turns bitter in dry heat.

6. 6

   Return the beef to the pot with the marjoram, bay leaf and the rest of the stock.

7. 7

   Bring to a boil, then cover partly and simmer gently for 1 h 15 min, until the beef is nearly tender.

8. 8

   Add the peppers and potatoes. Simmer for 20-25 min more, until the potatoes and beef are tender and the onions have melted into the soup.

9. 9

   Remove the bay leaf, then season with salt and pepper. Serve hot.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.