Beef goulash soup in roman pot

Beef goulash soup in roman pot

Beef goulash soup in Roman pot is very easy to prepare. The meat becomes very tender. Fill the Roman pot with cold water. Stand aside. Cattle bones in the lower part of the Roman pot fill. Cut the beef goulash into small cubes and fill over them. Cut onions into rings and add. Finely dice the garlic cloves and sprinkle over them. Remove the seeds from the pepperoni, dice and add. Clean small mushrooms, leave whole and add. Pour the wine into the Roman pot. Season tomato pulp with pepper, salt, caraway seeds, herbs and broth. Mix with water and pour over the goulash. Drain the water from the lid. Put the lid on. Place the soup on the middle shelf in the cold oven. Set the temperature to 250° C. Cook the soup for 80 minutes. Finely chop the parsley. Shortly before serving, sprinkle goulash soup over the beef.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
424 kcal
17 g
53 g
11 g

(C)opyright by Marions Kochbuch