Hearty Goulash Soup
Soup
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Cook Time
2 h
Servings
8
Difficulty
Medium
Prep Time
60 Min
Description
This hearty goulash soup, prepared in the Thermomix®, is a savory main course for cold days. With beef, potatoes, peppers and a spicy broth, it is rich and warming. Preparation takes about 2 hours and yields 8 servings. Ideal for a filling lunch or dinner.
Ingredients (27 ingredients)
-
1.5 kg Beef goulash
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800 g Potatoes
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400 g Onions
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2 Carrots
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3 Bell peppers, colorful
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50 g Paprika powder, sweet
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1 TL Paprika powder, hot
-
8 EL Tomato paste
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500 g Tomatoes, diced
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1 Garlic clove, pressed
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2 EL Sugar
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150 g Clarified butter
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2 EL Parsley
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2 TL Marjoram
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2 Streifen Organic lemon zest
-
8 Körner Allspice
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2 Bay leaves
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1 TL Caraway
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10 Peppercorns, colorful
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2 Zehe/n Garlic
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Chili pepper(s)
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200 ml Red wine
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3 Liter Chicken broth, warm
-
2 EL Tarragon vinegar
-
2 EL Balsamic vinegar, dark
-
2 EL White wine vinegar
-
Salt and pepper
Preparation (10 steps)
Chop onions
Add 400 g onions to the mixing bowl and chop for 3 sec./speed 5.
Sauté onions
Add 150 g clarified butter to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Sear meat (NOT IN THERMOMIX!)
Sear 1.5 kg beef goulash (e.g. from the beef shank) in portions in a separate pan with some clarified butter and set aside.
Chop vegetables
Add 2 carrots in pieces, 3 bell peppers (colorful) in pieces and 2 cloves of garlic to the mixing bowl and chop for 5 sec./speed 5.
Add tomato paste
Add 8 tbsp tomato paste and sauté for 2 min./120°C/speed 1.
Add spices and tomatoes
Add 50 g paprika powder (sweet), 1 tsp paprika powder (hot), 2 tbsp sugar, 500 g tomatoes (diced), 1 pressed garlic clove, 2 tbsp parsley, 2 tsp marjoram, 2 strips of organic lemon zest, 8 allspice berries, 2 bay leaves, 1 tsp caraway, 10 peppercorns (colorful or only black) and chili pepper(s) as needed to the mixing bowl.
Deglaze with red wine
Add 200 ml red wine to the mixing bowl and let it reduce for 1 min./100°C/speed 1.
Add meat and broth
Add the seared meat and 3 liters warm chicken broth to the mixing bowl. Cook for 60 min./100°C/reverse rotation speed 1.
Add potatoes
Peel 800 g potatoes, dice them and add them to the mixing bowl after 30 minutes of cooking time (see previous step). Cook for another 30 min./100°C/reverse rotation speed 1.
Season
Add 2 tbsp tarragon vinegar, 2 tbsp balsamic vinegar (dark), 2 tbsp white wine vinegar, salt and pepper as needed and stir for 10 sec./speed 3.
Finished cooking? Great! 🎉
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Allergens
- Celery
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