Hearty goulash soup

Name: Hearty goulash soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 1 (150 g each) red, green and yellow peppers; 200 g small mushrooms; 250 g waxy potatoes (e.g. Linda); 750 g mixed goulash; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Rose peppers; 1,25 l Vegetable broth (instant); 125 ml dry red wine; 1/2 bunch Parsley; 1 pinch Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
1 (150 g each) red, green and yellow peppers
200 g small mushrooms
250 g waxy potatoes (e.g. Linda)
750 g mixed goulash
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Rose peppers
1,25 l Vegetable broth (instant)
125 ml dry red wine
1/2 bunch Parsley
1 pinch Sugar

Directions

1
Onions peel, halve and cut into slices. Clean, wash and dice the peppers. Clean and halve mushrooms. Peel and wash potatoes and cut into cubes. Wash goulash, dab dry with kitchen paper.
2
If necessary, cut meat cubes a little smaller. Heat the oil in a large pot and fry the meat in 2 portions while turning. Add the onions, mushrooms, peppers and potatoes and the already fried meat and fry briefly while turning. Add tomato paste and stir in. Dust with flour and sauté briefly. Season with salt, pepper and paprika. Deglaze with stock and wine, bring to the boil, cover and simmer at medium heat for about 1 hour. In the meantime wash parsley, dab dry and cut into strips. Season soup again with salt, pepper, paprika and sugar.
3
Dust with flour and sauté briefly. Season with salt, pepper and paprika. Deglaze with stock and wine, bring to the boil, cover and simmer at medium heat for about 1 hour. In the meantime wash parsley, dab dry and cut into strips. Season soup again with salt, pepper, paprika and sugar. Serve sprinkled with parsley