GULASCHSUPPE (GOULASH SOUP)
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lean beef, cut in small cubes
In a large pot or Dutch oven, brown the meat in oil or butter. Add the onions and garlic and fry until the onions are translucent.
Add the paprika, bay leaf, caraway seeds, water, and broth. Bring to a boil, cover, and simmer for about 45 minutes.
Add the potatoes and simmer for an additional 45 minutes. Stir in the tomato paste and red wine. Salt and pepper to taste. Remove the bay leaf before serving. Serve hot with a good German bread.