Midnight Soup

Name: Midnight Soup
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 1 kg Pork and beef for goulash; 1 kg Onions; 2 Garlic cloves; 500 g Tomatoes; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sweet peppers; 3 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1/4 l dry red wine; 1 TABLESPOON Instant meat broth; 1 Bay leaf; 1 TEASPOON dried marjoram; 1 package (270 g) fresh butter puff pastry rolled out on baking paper 42 x 24 cm (refrigerated shelf); 1 Egg Yolk; 1 TABLESPOON Whipped cream; 1 TABLESPOON Chili Flakes; 1 TABLESPOON dried, Italian herbs; 7-10 Tbsp Sea salt; 400 g colourful peppers (e.g. green, yellow and red); 2 red chillies; 7-10 Tbsp Sugar; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

1 kg Pork and beef for goulash
1 kg Onions
2 Garlic cloves
500 g Tomatoes
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sweet peppers
3 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1/4 l dry red wine
1 TABLESPOON Instant meat broth
1 Bay leaf
1 TEASPOON dried marjoram
1 package (270 g) fresh butter puff pastry rolled out on baking paper 42 x 24 cm (refrigerated shelf)
1 Egg Yolk
1 TABLESPOON Whipped cream
1 TABLESPOON Chili Flakes
1 TABLESPOON dried, Italian herbs
7-10 Tbsp Sea salt
400 g colourful peppers (e.g. green, yellow and red)
2 red chillies
7-10 Tbsp Sugar
baking paper

Directions

1
Cut the meat into small cubes. Peel and chop onions and garlic. Clean, wash and dice the tomatoes. Heat the fat in a roaster. Brown the meat in it in portions.
2
Put all the meat in the pot. Add the onions, tomatoes 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.
3
Add red wine and 2 1/2 litres of water. Add meat stock, bay leaf and marjoram, bring to the boil, cover and simmer for 1 1/2-1 3/4 hours. Stir occasionally. Unroll puff pastry and cut into thumb-thick strips.
4
Twist the sticks and place them on 2 baking trays lined with baking paper. Whisk the egg yolk and cream. Coat the puff pastry sticks with it. Sprinkle the sticks with chili flakes, dried herbs and sea salt.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes until golden brown. Remove from oven and let cool off. Clean, wash and cut the peppers into small pieces.
6
Clean and wash the chillies and remove the seeds. Cut the pods into pieces. Approx. 30 minutes before the end of the cooking time, add the paprika and chillies to the goulash soup and cook with it. Season to taste with salt, pepper and sugar.