Bavarian goulash soup

Bavarian goulash soup

This Bavarian goulash soup is served with pretzels. Dice peeled potatoes, paprika, onions and garlic. Heat the lard in a casserole dish. Cut the goulash into small cubes. Sear it well. If it starts to tan, take it out of the pot. Brown the potatoes, peppers, onions and garlic. Deglaze with beer. Stir in the tomato purée. Add the broth. Pour the goulash back into the soup. Season Bavarian goulash soup with pepper, salt, paprika powder and thyme. Stir in the mustard. Put the lid on. Bring the Bavarian goulash soup to the boil briefly. Set to low temperature. Bavarian goulash soup 90 minutes gently stew. Preheat baking oven to 200° C. Defrost frozen pretzels for 10 minutes. Sprinkle with coarse salt. Bake for 15 minutes on the middle shelf.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
759 kcal
81 g
55 g
20 g

(C)opyright by Marions Kochbuch