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🍲 Hearty Goulash with Barley

407 kcal · 30 min · 4 servings

Ingredients

• 100 g barley (soaked overnight)
• 500 g beef (shoulder)
• 2 onions
• 2 garlic cloves
• 1 carrot
• 2 tbsp ghee
• 1 tbsp tomato paste
• 200 ml dry red wine
• 200 g chunky tomatoes (can)
• 500 ml meat broth
• 0.5 tsp caraway seeds
• salt
• pepper (from mill)
• sweet paprika powder
• cayenne pepper (to taste)

Instructions

1. 1. Drain the barley that has been soaking overnight and rinse it under cold running water.
2. 2. Wash the beef, pat it dry with kitchen paper, and cut it into small cubes.
3. 3. Peel the onions and garlic, then chop both ingredients very finely.
4. 4. Peel the carrot and slice it into thin rounds.
5. 5. Heat the ghee (clarified butter) in a large pot.
6. 6. Brown the meat cubes on all sides in the hot fat.
7. 7. Add the chopped onions and garlic and sauté them briefly.
8. 8. Stir in the tomato paste and toast it briefly.
9. 9. Deglaze the mixture with the red wine.
10. 10. Add the tomatoes and the drained barley to the pot.
11. 11. Deglaze with the meat broth.
12. 12. Season with cumin, salt, and pepper.
13. 13. Simmer the soup with the lid closed for one and a half hours.
14. 14. Add the carrot slices to the pot when there is half an hour of cooking time left.
15. 15. Let the carrots cook through with the soup.
16. 16. Taste the dish at the end and adjust the seasoning with salt, pepper, paprika powder, and cayenne pepper.

Nutrition per serving

• kcal: 407
• Protein: 29 g · Fett/Fat: 19 g · Carbs: 23 g