Hungarian Beef Soup Gulasch Grey is often famous. This recipe is a German modified version, Szegediner Gulasch (German Sauerkraut Beef Goulash), which incorporates the German sauerkraut, and the taste is increasing! The process is a bit cumbersome, and you can practice your hands when you are at home! Absolutely authentic! Healthy and delicious!
Cut the beef into small pieces, pour it into the stockpot, add three tablespoons of paprika and two tablespoons of oil, mix well, cover and let stand for about an hour.
When standing the beef, you can: slice the onion, diced the garlic, and set aside. Put the casserole in a small pot and fry it. When the oil is slightly burnt, turn off the heat (no bacon can be ignored). If you want to eat potatoes, you can boil potatoes in white water.
Pour the bacon and oil into the beef pot, stir fry in the fire, be sure to keep turning over, paprika is easy to paste... Wait until the beef is mature and turn off (basic one can change).
In the small pot of fried bacon, stir fry the onion, add salt and pepper, and change the color and soften (about 5 minutes) and add garlic to continue to stir for about one minute. Add: vegetable soup, tomato sauce, red wine, and leftovers. Under the spoon of red pepper powder paprika. Stir well and pour into the beef pot.
After pouring into the beef pot, add water without beef (I added two more cups because I want to drink soup), stir well, cover, cover the fire and turn to low heat, stew for one hour. Here you can add some salt and pepper to your taste.
Then add the German sauerkraut (I found a picture... I feel that the marinated cabbage has some spices...), stir it, cover it for another half an hour!
Out of the pot! ! ! Pot friends with sour cream can drink more or less sour cream before personal taste. There are potatoes, cooked, you can also enter the bowl together!