about 400-500g pot pieces of beef
2 yellow onions
2 large red peppers
0.5 red chili
2 cloves garlic
0.5 tsp ground cumin
4 tablespoons tomato paste
1 liter of water
4 tbs concentrated beef stock
3 really big potatoes
1 pinch cayenne pepper
0.5 tsp paprika
Finely chop the onions, peppers, chillies and garlic.
Brown the meat in the low rapeseed oil. Then add the vegetables. Salt and pepper a little.
Grind cumin. Keep it down along with tomato paste to the pan.
Pour 4 cups of water and 2 tablespoons of beef stock. Cover the pan and cook gently for 20 minutes.
Cut the potatoes into small cubes.
Bear in potatoes, cayenne pepper, paprika, remaining 6 cups water and 2 tablespoons beef stock. On the lid and cook for 20 minutes. The important thing is that the potatoes have left little bite when taking the goulash from the heat. Do you get it too loose, you can remove the cover the last 10 minutes to reduce the liquid a little.
Served with some sour cream, a little chopped parsley and a good bread.
NOTE! I put the potatoes last, when I let the soup cook slowly for a long time, so the meat becomes very tender :)