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Ingredients
Beef Barley Soup with Mushrooms
- For the goulash
- 800 grams Goulash meat (beef)
- salt
- freshly ground peppers
- 400 grams onions
- 1 medium-sized potato
- 3 Tbsps clarified butter
- 1 Tbsp paprika (sweet)
- 1 tsp paprika (hot)
- ½ tsp Caraway
- 2 Tbsps Tomato paste
- 500 milliliters Beef broth
- 100 milliliters Whipped cream
- 200 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 300 grams Chestnut mushroom
- 200 grams Pearl barley (cooked)
For the goulash, peel onions and cut into rings.
Peel potato and cut into small cubes.
Cut meat into bite-sized cubes, season with salt and pepper and brown on all sides in portions in hot clarified butter. Remove from pan once browned and set aside.
Saute onions in hot clarified butter until translucent. Add potato cubes, allow to cook for a few minutes. Add meat back to pan, stir in tomato paste and season with paprika and cumin. While stirring, saute the mixture, add broth, bring to a boil, reduce heat and simmer covered about 1.5 hours, stirring occasionally every 10 minutes. Add soup vegetables and trim halved mushrooms before end of cooking time.
Finally, add 80 ml (approximately 3 ounces) cream and cooked pearl barley, stir and cook for another 3-5 minutes. Simmer gently and season to taste.
Serve immediately while hot in soup bowls.