Beans Goulash Soup

Beans Goulash Soup

Beans goulash soup is prepared with fresh green beans and spiced with chilli piquant. For the beans goulash soup first cut beef goulash into smaller cubes. Cut onion and garlic into fine cubes. Heat the lard in a casserole dish and fry the beef goulash until it is brown. Reduce the temperature to a medium level. Add onions and garlic and fry briefly. Season the goulash with freshly ground pepper and salt. Stir in the tomato purée, dust the goulash with flour and brown lightly. Deglaze the goulash with red wine and remove the roast set from the bottom. Pour in the stock and stir the tomato puree into the beans goulash soup. Cut a red pepper into fine strips, as shown in the picture above, and add to the beans goulash soup. Cut half a chilli pod into rings and remove the hot white seeds. Add the chilli to the beans goulash soup, cover with a lid and simmer at medium temperature for about 45 minutes. Clean the green beans, halve them, put them in a pot and cover lightly with water. Put on a lid and cook the beans until al dente in approx. 10 minutes without adding salt. Drain the water and pour the beans into the beans goulash soup shortly before the end of the cooking time.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
345 kcal
27 g
26 g
9 g

(C)opyright by Marions Kochbuch