Thick goulash
Last Updated on
ingrediencie
700 g beef neck 5 pcs onion 5 pcs celery stalk 4 pcs potatoes 2 pcs carrots 2 tbsp tomato puree 2 tbsp lard 2 tbsp minced sweet paprika 1 pk bay leaf 1/2 tbsp marjoram 1/2 tbsp ground cumin 3 cloves garlic 1,5 litres beef broth salt
step
1. Cut the meat into small cubes, peel the onion and chop it finely. Heat the lard in a saucepan, fry the onions, then the meat and fry everything on all sides for about 5 minutes. Stir in the puree, ground paprika, sliced garlic, marjoram, cumin, salt, bay leaf and pour in the stock. Let the soup cook at a moderate temperature for about an hour, until the meat is tender. 2. Peel the potatoes and carrots and cut them into cubes. Chop the celery into small pieces and add everything to the soup and simmer for about half an hour more.
