Rich Goulash Soup With Pumpernickel Toast - cooking recipe

Ingredients

4 tbsp sunflower oil
1.5 kg stewing beef, cut into small cubes
400 g button mushrooms, halved
4 None onions, thinly sliced
2 tbsp plain flour
2 tsp dried oregano
3 tbsp tomato puree
2 litres weak vegetable stock
370 ml jar roasted red peppers, drained and sliced
6 None thin slices rye bread
6 tbsp finely chopped fresh parsley
125 g creme fraiche

Preparation

Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan in batches and brown on all sides, 5-6 mins per batch, removing each batch to a platter when browned. Add the mushrooms and onions to the pan and cook for 2-3 mins. Add the tomato paste, flour and oregano and cook, stirring constantly, for 1 min. Return the beef to the pan, add the broth and bring to a boil. Reduce heat, cover and simmer very gently for 1 1/4-1 1/2 hours until the beef is tender.
Stir in the roasted peppers and simmer for 10-15 mins. Divide the goulash among eight bowls and serve with the pumpernickel toast, parsley and sour cream.