Beef goulash soup with Transcarpathian potatoes

Beef goulash soup with Transcarpathian potatoes

Ingredients

• 600 g boneless beef
• 400 g potatoes
• 300 g onions
• 1 sweet bell pepper
• 1 tomato
• homemade noodles
• pork broth
• pork fat
• garlic
• caraway
• ground red pepper
• salt

Directions

1. Peel the onion and chop finely, after which it should be fried in fat until golden brown, cut the meat into small pieces.
2. Add ground red pepper and prepared meat to the frying, close the lid and leave to simmer.
3. Rub the garlic on a fine grater or pass through a press.
4. As soon as the liquid boils off, mix the garlic with the caraway seeds, add to the meat and add a small amount of water.
5. Simmer over low heat for 20-25 minutes, stirring occasionally, and adding a little water, if required, so that the meat is stewed and not cooked.
6. Peel the potatoes and cut into small cubes, send them to the meat in a skillet and simmer for another 15-20 minutes.
7. Finely chop the tomato and bell peppers and add to a dish over the fire, add the broth and homemade or cooked noodles and cook.
8. Beef goulash soup with Transcarpathian potatoes is served hot, if desired, sour cream, mayonnaise or herbs can be added directly to the plate.