Rump Steak Cream Goulash Soup

Rump Steak Cream Goulash Soup

For Rump Steak Cream Goulash Soup first finely dice shallots onions. Cut cornichons into thin slices. Finely chop thyme sprigs. Remove the fat from the Rump Steak. Roughly dice the fat. Fry vigorously in a casserole. Remove leftovers from the pot. For the cream goulash soup, cut the Rump Steak into small cubes. Sear vigorously in hot fat until goulash begins to brown. Reduce the temperature. Add shallots, cornichons and thyme. Sauté briefly. Season with ground pepper and salt. Heat beef stock. Pour into the Rump Steak Goulash. Add cream. Season cream soup with a level teaspoon of Dijon mustard. Mix Noilly Prat vermouth with starch and flour. Lightly thicken the cream soup with it.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
477 kcal
5 g
50 g
26 g

(C)opyright by Marions Kochbuch