Gulaschsuppe
4 Dinner Portions
1 h 40 min
Foodys made it 2 times
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Prep ahead: 20
EasyEasyHangover FriendlyOne Pot/PanPrep AheadWeeknight DinnerGermanEastern EuropeanAustrianWeekendWeeknightWeekdayMain CourseFor FourDinnerFor Two
A German adaptation of a hearty beef stew - originally from Hungary.
This cozy winter dish is as easy to make as it is to devour, perfect for when you need to feed a crowd. It's a favorite at winter markets and often makes a surprise appearance as a midnight snack, just in time to fuel guests for the journey home from some celebration or wedding.
Special Equipment
Large Pot
Ingredients
500
grams
beef chuck
diced 2x2 cm
2
tablespoons
vegetable oil
1
piece
yellow onion
peeled and diced
3
pieces
garlic
peeled and diced
2
tablespoon
tomato paste
150
milliliter
red wine
1
liter
beef stock
2
tablespoons
smoked paprika
2
tablespoons
sweet paprika
1
teaspoon
hot paprika
or cayenne pepper
1
tablespoon
marjoram
2
pieces
bay leaves
1
tablespoon
brown sugar
3
pieces
large potato
peeled and diced
1
piece
carrot
peeled and diced
2
pieces
bell pepper
capsicum green or red, deseeded and diced
bunch
parsley
rinsed and cut
Directions
Step 1
Heat oil in a large pot.
Step 2
Brown beef in batches.
Step 3
Add onion and garlic. Cook for a few minutes.
Step 4
Add tomato paste and cook it for a further 2 minutes.
Step 5
Deglaze pot with the red wine.
Step 6
Add stock, herbs and spices. Let it simmer for 1 hour or until meat is tender.
Step 7
Add potatoes, carrot and capsicum. Let it simmer for a further 20 minutes.
Step 8
Add salt, pepper and more spices to your taste.
Step 9
Serve hot with parsley.