Goulash Soup

Cut the beef and cooked potatoes into small cubes, and finely dice the onion.

Heat oil in a large pot and brown the meat well.

Add the onions to the meat and sauté until they are translucent to lightly golden.

Stir in the tomato paste, generously sprinkle with paprika powder and briefly sauté.

Deglaze with vinegar and red wine and let the wine reduce almost completely.

Season with salt and pepper, add the broth and gently simmer the soup over medium heat for about 35 minutes, stirring occasionally.

Add the potato cubes and the bay leaf and cook for another 10 minutes until everything is nicely tender.

Mix the flour smooth with a little cold water, stir it into the soup and bring briefly to a boil until it slightly thickens.

Finally, season with finely chopped garlic, caraway and marjoram, and remove the bay leaf.