Spicy Goulash Soup

Cut beef and cooked potatoes into small cubes. Slice leek/porr into thin rings. Wash the chili pepper, remove the seeds and finely chop.

Heat oil in a large pot. Sear the meat over high heat, then add the leek and briefly roast together.

Stir in the tomato paste and briefly fry. Generously sprinkle with paprika powder.

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

Season with salt, add the chili and pour in the broth.

Let the soup simmer gently for about 35 minutes, stirring occasionally.

Add the potato cubes and the bay leaf and cook for another 10 minutes.

Shortly before the end of cooking, mix Type 405 flour with a little cold water until lump-free, stir into the soup and bring briefly to a boil until it thickens slightly.