The aroma of goulash soup promises lunch long before the beef becomes tender. Hand-pinched noodles go in at the end like a signature on the substantial broth.
Method, step by step
- Slowly sauté the onion in fat, remove from the heat and stir in the red pepper.
- Brown the diced meat, add cumin, garlic, paprika and tomatoes.
- Pour it over and boil until almost tender; then the root vegetables can come, later the potatoes.
- Pinch the hard-kneaded pasta into the soup and cook for a few more minutes.
Practical tips and common mistakes
- Add the pinch only at the end; it does not need a two-hour beef refresher course.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
