Goulash Soup with Lemongrass

For the goulash soup, brown the meat cubes properly on all sides in the heated butter fat (about 10 minutes). Add the onions and the garlic cloves and steam them.

Extinguish with red wine and meat soup and season with pepper, paprika powder, salt, chili powder and marjoram. Add the lemongrass. Let everything simmer gently for about 1 hour (with the lid closed ).

Next, add the potatoes, carrot and tomatoes and simmer gently for about another 30 minutes until the vegetables are tender. Season with salt and pepper and put the goulash soup on the table.

Preparation Tip:

The lemongrass gives the goulash soup a fresh touch.

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