Goulash Mushroom Soup
- For the soup
- 30 grams dried Porcini mushroom
- 650 grams Beef (from calf or shoulder)
- 5 onions
- 2 Tbsps vegetable oil
- 3 Tbsps Tomato paste
- 1 l Beef broth
- 250 milliliters Tomato juice
- 2 Bell pepper (1 small yellow and green)
- 2 scallions
- 1 bay leaf
- 250 grams fresh Porcini mushroom
- 2 Tbsps lemon juice
- Pastry flour (as needed)
- 2 Tbsps butter
For the soup, mix dried mushrooms with 250 ml (approximately 1 cup) boiling water, cover and allow to swell. Cut beef into 1 cm (approximately 1/2 inch) cubes. Peel onions and finely dice. Heat oil in a large saucepan and brown meat over medium heat on all sides. Add tomato paste, cook briefly, stir in onions and saute for a few minutes. Pour in broth and tomato juice. Cover and simmer over low heat for 1 hour.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Rinse and chop scallions. Drain porcini mushrooms, reserving liquid and add liquid to soup through a sieve. Add porcini mushrooms, bay leaf and diced bell peppers. Stir and simmer for another 30 minutes or until meat is tender. Meanwhile, rinse fresh mushrooms, cut into slices and sprinkle with lemon juice.
For the goulash spice, peel garlic, chop and mix with lemon zest, caraway seeds, marjoram and salt. Mix paprika with a little water until smooth. Approximately 5 minutes before end of cooking, add seasoning and scallions. Pour in paprika mixture and season with salt and pepper. Cook for another 5 minutes. Meanwhile, sprinkle fresh mushrooms with flour and cook in hot butter in a nonstick pan. Add to soup and serve.