Goulash and onion soup

Name: Goulash and onion soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 4 Onions; 1 Garlic clove; 750 g mixed goulash; 1-2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1-2 TABLESPOONS Flour; 250 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1,5 l Vegetable broth (instant); 2 yellow and green pepper; 5 Stem(s) Thyme

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

4 Onions
1 Garlic clove
750 g mixed goulash
1-2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1-2 TABLESPOONS Flour
250 ml dry red wine
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1,5 l Vegetable broth (instant)
2 yellow and green pepper
5 Stem(s) Thyme

Directions

1
Onions peel and roughly chop. Peel garlic and chop finely. Cut goulash a little smaller. Heat the oil in a large pot and fry the meat in portions while turning it.
2
Add the onions and fry briefly while turning. Stir in tomato paste, dust with flour and sauté briefly. Deglaze with red wine. Add tomatoes, chop them and season with salt, pepper and paprika powder.
3
Add stock and simmer covered over medium heat for about 1 1/2 hours. In the meantime clean, wash and cut the peppers into pieces. After approx. 1 hour add paprika. Season soup with salt, pepper and paprika.
4
Wash the thyme and dab dry. Remove leaves from 3 stems and add to the goulash. Garnish soup with the remaining thyme.