Goulasch Soup of Chuck and Potatoes

4 servings


  • 500 g Chuck
  • Oil for frying
  • 4 Shallots
  • 2-3 Red Peppers
  • 1 Red Chili
  • 4 Pressed Garlic cloves
  • 1 tsp Cumin
  • 2 tsp Pepper powder
  • 3 tbsp Veal stock
  • 1/2 liter Water
  • 6 Middle-sized Potatoes
  • 3 tbsp Tomato paste
  • Salt 
  • Pepper
  • 2 dl 17% yogurt
  • Fresh Thyme (optional) 


  1. Cut the chuck into 4 cm cubes. Brown the meat in oil in a Dutch oven.
  2. Cut the onions and pepper coarsely. Remove the seeds from the Chili and chop finely. When the meat is brown, insert the Shallots, Garlic, and Chili. Fry until the Sharlots are transparent.
  3. Add about half of the pepper and fry for about 5 minutes. Add the Cumin, pepper powder, Veal stock, and water. Let it simmer for about 1,5 hours.
  4. Peel and cut the potatoes into cubes coarsely. Add the potatoes, tomato paste, and the rest of the pepper. Stir well and let simmer for 30 minutes more.
  5. Season to taste with salt and pepper. Top with yogurt and fresh thyme.


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

You may also like

View all
Smashed Burger
French Fries