Dagobert recipe: goulash soup | Small newspaper

Goulash soup

ingredients for 4 people

¾ kg beef (e.g. Wadschinken)
40 day onions
1 Tbsp Paradise Market
¾ l chicken soup
40 day potatoes
1 red pepper shot
2 garlic cloves
Red pepper
dried marjoram
sweet paprika powder
Pepper ad mill


1. Cut the meat into cubes. Remove the coarse tendons. Cut the onions small. Heat some oil in a large saucepan. Sear the meat all over. Season with salt and pepper. Lift out of the pot and set aside.

2. Put a little more oil in the pot and saute the diced onions in it until translucent. Add the tomato brand and roast. Sprinkle about 1 teaspoon of paprika on top. Mix well. Put the meat back in the pot and pour in the soup. Cook on low heat for two hours.

3. In the meantime, peel the potatoes and cut them into cubes. Cut the peppers into very small cubes. Add both to the meat. Coarsely chop the garlic. Grind in a mortar with the caraway seeds and marjoram. Season the goulash soup with it. Cook for another half hour (until the potatoes are soft). Finally, add red pepper for the desired sharpness.

Want to taste more?

You can find an overview of our Dagobert recipes here:

Scrooge Recipes
© Spencer Davis

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top