Ingrid's goulash soup

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the meat into small cubes. Peel and chop onions and garlic. Heat the lard in a large pot. Brown the meat in it in portions. Put all the meat in the pot.

2. 2

   Finally add onions and garlic to the meat and fry briefly. Season with salt, pepper and paprika powder. Stir in tomato paste. Dust everything with flour and sauté briefly. Add tomatoes, red wine and 2 litres of water. Add vegetable stock, bay leaf and marjoram, bring to the boil, cover and simmer for 1 1/2-1 3/4 hours. Stir occasionally. Clean, wash and cut the peppers into small pieces. Add approx. 30 minutes before the end of cooking time and cook.

3. 3

   Add vegetable stock, bay leaf and marjoram, bring to the boil, cover and simmer for 1 1/2-1 3/4 hours. Stir occasionally. Clean, wash and cut the peppers into small pieces. Add approx. 30 minutes before the end of cooking time and cook. Season goulash soup with salt, pepper and sugar. Arrange half of the goulash soup and spoon

4. 4

   Freezing process: Let the rest of the goulash soup cool down. Then fill portions into small or large freezer containers. Press the lid on it, let air escape and freeze

Nutrition Facts

KCAL
260 kcal

CARBS
10 g

FATS
7 g

PROTEINS
35 g