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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Peel the potatoes and carrots, thinly slice the onion, press the garlic cloves.
Dice the potatoes and carrots.
Flour the meat.
Heat the clarified butter in a pan, brown the meat in batches for approx. 5 mins., season with salt, then remove.
Heat a little clarified butter in the pan. Sauté the onion and garlic for approx. 5 mins.
Add the potatoes, carrots, paprika, tomato puree and meat to the pan, season with salt and cook briefly.
Pour in the wine and stock, add the tomatoes along with the juice and bay leaf, bring to the boil. Cover and braise over a low heat for approx. 2 hrs., stirring occasionally. Serve the soup in bowls, top with sour single cream.
|Note:||This goulash soup also tastes great warmed up.|
|Tip:||Garnish with a little finely chopped parsley.|
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