Original German Gulaschsuppe

This recipe comes out of my very first cookbook that we used to have at school. Whenever I need some basic good old German recipe I get back to this book. It has no pictures and no fancy stuff, but the recipes are still not out of fashion and the book can be used like a dictionary.

Gulaschsuppe

(serves 4)

250 g (1/2 lb) Beef, washed, cubed and thoroughly dried 

250 g (1/2 lb) Onions, diced

2 - 3 Tomatoes, skinned

2 T Tomato Paste

1 T Sweet Paprika

1 T Majoram

Salt,

1,5 l Beef or Vegetable stock

2 - 3 medium Potatoes, cubed (optional)

3 T Vegetable Oil or Ghee 

Red Wine to taste

Heat the Oil in a big roasting pan. Add the meat and brown it from all sides. Remove the meat from pan and set aside. Add onions to the same pan and brown until they soften. Add tomato paste, stir, then add meat back to the pan (with the juices), add tomatoes, tomato paste, salt and spices. Add broth to the pan, let come to simmer, cover and let cook until the meat almost falls apart approx. 1,5 hours. 

Add potatoes and let cook another 10 - 15 minutes until they are tender. Taste the Gulaschsoup with Salt, Pepper and the Red Wine.

Tip: 

I use more meat to serve four, at least 1 kg/2 lbs but increase the amount of the onions only to 

1 lb / 500 g and adjust the rest of the ingredients according to taste. If you use less liquid and omit the potatoes, you"ll have a Gulasch.