Dietary goulash soup

Time: 210 minutes

INGREDIENTS:

• 1 kg of beef leg
• 1 larger head onion
• 2 cloves garlic
• 10 g of coconut fat
• Salt, pepper, red pepper to taste
• Goulash soup cubes - can be omitted
• 1.5-2 dl red wine
• 0.5 kg of soup vegetables (carrots, turnips, kohlrabi, celery tubers)
• 2-2.5 l of water
• Ground cumin
• 3-4 grains larger potatoes
• 50 g of gluten-free oatmeal
• 1 L-size egg
• Cold water
• Parsley

 

PREPARATION:

1.) Peel and chop the vegetables as desired. Chop the onion. Leave the garlic whole.

2.) Peel the meat and cut it into smaller cubes (approx. 1.5x1.5 cm).

3.) Heat a larger pan, add the coconut fat. Return the temperature to medium and simmer the onions. Once the onion is withered, crush it aside and season with salt, pepper, red pepper, and garlic to taste.

4.) Add the beef. Crust for a few minutes, then add the red wine. Cook uncovered until the alcohol content of the wine has evaporated.

5.) Then cover the meat and cook on a lower stage until almost tender (about 1.5 hours). Stir every 15 minutes and add water in case of need. Be careful not to burn it.

6.) After the meat is almost cooked, add the vegetables. Raise the temperature and fry the vegetables a little.

7.) Pour over the water, add the soup cubes, and season with ground cumin. Bring it to a boil and then take it back just to bead.

8.) Cook until the vegetables are almost soft. Then add the potatoes.

9.) Make a little noodles dough from oatmeal, eggs, salt, and a little water.

10.) When the potatoes are almost softened, tear the noodles. To do this, let us raise the temperature a little higher.

11.) Cook for another 5 minutes on lower heat. Taste and season if necessary: with salt, pepper, ground cumin.

12.) Finally, add a teaspoon of dried parsley.

13.) Serve it warm.