250g stewing beef in cubes or gulasch
50g bacon, 2 Tbsp oil
1 garlic clove
2 tsp paprika
cayenne pepper (optional)
4 Tbsp red wine
salt, pepper, majoran, thyme
1 Tbsp tomato paste
1 litre bouillon or water
1 Tbsp flour or cornstarch
Cut meat in very (very) small cubes.
Cut bacon in small slices or cubes and fry in oil.
Fry the small cut onion and garlic in the oil until it is golden brown.
Season it with paprika, stir it and add 2 Tbsp water.
Add the meat and braise it.
Add red wine, the spices and herbs, the tomato paste and fill it up with liquid.
Cook it covered for about 1-1 ½ hours at low temperature.
About 15 minutes before it is finished add the small cut potatoes.
When finished add the flour or starch to thicken the soup a little.
Recipe by: Ursula Cote
Taken from: Last Leap,
The CFB Baden Soellingen Closure Recipe Book
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