Gulaschsuppe

Ingredients

Beef stew meat

2 pounds, cut into 1-inch cubes

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Red bell pepper

1, diced

Carrots

2, sliced

Potatoes

2, diced

Beef broth

6 cups

Sweet paprika

2 tablespoons

Tomato paste

2 tablespoons

Bay leaf

1

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish

Sour cream

for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion and minced garlic to the pot. Cook until the onion becomes translucent, about 3-4 minutes.
3. Stir in the tomato paste and sweet paprika, cooking for an additional minute to release the flavors.
4. Add the diced red bell pepper, sliced carrots, and diced potatoes to the pot, stirring to combine with the meat and onion mixture.
5. Pour in the beef broth and add the bay leaf. Season the mixture with salt and pepper to your taste.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
7. Once cooked, remove the bay leaf from the soup. Taste and adjust seasoning if needed.
8. Serve the Gulaschsuppe hot, garnished with a dollop of sour cream and a sprinkle of chopped fresh parsley.