Fiery goulash soup

Name: Fiery goulash soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Onions; 2 TABLESPOONS Oil; 500 g mixed goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Red wine; 3/4 l clear meat broth (instant); 1 Bay leaf; 500 g Potatoes; 1 can(s) (425 ml) peeled tomatoes; 1 green pepper; 1 can(s) (425 ml) kidney beans; 7-10 Tbsp Tabasco

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Onions
2 TABLESPOONS Oil
500 g mixed goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Red wine
3/4 l clear meat broth (instant)
1 Bay leaf
500 g Potatoes
1 can(s) (425 ml) peeled tomatoes
1 green pepper
1 can(s) (425 ml) kidney beans
7-10 Tbsp Tabasco

Directions

1
Onions peel and cut into eighths. Heat the oil in a frying pan. Sauté the goulash in it. Season with salt and pepper. Add red wine, stock and bay leaf. Bring everything to the boil, cover and cook for about 1 1/4 hours.
2
Peel, wash and dice the potatoes. Chop the tomatoes in the tin. Peppers clean, wash and dice. Drain the beans. Add tomatoes, beans, peppers and potatoes to the goulash about 20 minutes before the end of the cooking time.
3
Stir in the sauce thickener, bring to the boil again. Season to taste with salt, pepper and Tabasco.