Midnight soup with beef and bread chips

Name: Midnight soup with beef and bread chips
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 500 g Beef goulash; 2 Onions; 3 Garlic cloves; 2 Peppers; 2 large carrots; 1 red chilli pepper; 3 TABLESPOONS Oil; 500 g Minced beef; 7-10 Tbsp salt, pepper; 1⁄2 Tsp dried oregano; 3 TABLESPOONS Tomato paste; 2 TABLESPOONS demerara sugar; 1⁄4 l strong coffee; 1 (0,33 l) bottle of dark beer; 1⁄8 l f; 1 can(s) (850 ml) Tomatoes; 6 TABLESPOONS Olive oil; 16 very thin slices of brown bread; 3-4 Stem(s) Parsley; 1 can(s) (425 ml) white beans

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

500 g Beef goulash
2 Onions
3 Garlic cloves
2 Peppers
2 large carrots
1 red chilli pepper
3 TABLESPOONS Oil
500 g Minced beef
7-10 Tbsp salt, pepper
1⁄2 Tsp dried oregano
3 TABLESPOONS Tomato paste
2 TABLESPOONS demerara sugar
1⁄4 l strong coffee
1 (0,33 l) bottle of dark beer
1⁄8 l f
1 can(s) (850 ml) Tomatoes
6 TABLESPOONS Olive oil
16 very thin slices of brown bread
3-4 Stem(s) Parsley
1 can(s) (425 ml) white beans

Directions

1
Cut the goulash cubes smaller if necessary. Peel and chop the onions. Peel and chop garlic. Clean, wash and chop the peppers. Peel, wash and also dice carrots.
2
Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop.
3
Heat the oil in a roasting pan, fry the meat in the oil while turning it, remove. Add minced meat to the frying fat. Fry until crumbly, turning over.
4
Add the onions, garlic, chilli, paprika and carrots and fry briefly. Add goulash again. Season with salt, pepper and oregano. Stir in tomato paste and sugar, sauté briefly. Add coffee, beer, stock and tomatoes with the juice.
5
Bring everything to the boil, cover and stew for about 1 1⁄2 hours until the meat is soft.
6
For the bread chips, heat olive oil in portions in a pan. Turn the slices of bread and roast them briefly, remove them and let them drain on kitchen paper.
7
Wash parsley, shake dry, chop leaves into small pieces. Rinse the beans in a sieve with cold water and let them drain. Add to the soup and bring to the boil. Stir in parsley. Season to taste with salt and pepper.
8
Serve with bread chips.