Viennese Goulash Soup

For the Viennese goulash soup, first chop the onions and garlic very finely. Cut bacon into small cubes.

Heat clarified butter in a suitable soup pot. Sauté onions and garlic in it, add bacon cubes and beef, also cut into bite-sized cubes, to the onions and roast everything over low to medium heat until lightly golden brown. Carefully pour off excess fat.

Dust with flour and season with caraway and marjoram. Stir well and remove from heat.

Stir the sweet and hot paprika thoroughly into the meat and onions, stir in the paradeis pulp and pour in boiling hot beef broth.

Return pot to stove top and simmer soup gently until beef is tender and soft, about 1 1/2 hours.

1/2 hour before the end of cooking time, chop the peeled potatoes into small cubes and add to the soup.

Season Viennese goulash soup with salt and cayenne pepper before serving.

Preparation Tip:

Viennese goulash soup is also excellent as a party dish.

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