German Goulash Soup

2 TBS Vegetable oil
1/2 lb beef stew cubes
1 large onion, minced
3 cloves garlic, minced
3 TBS paprika
2 TBS tomato paste
1 cup dry red wine
8 cups beef stock		 1 large carrot cut into 1/2 inch pieces
1 rib celery, diced
2 potatoes peeled and coarsely chopped
Sea salt and pepper to taste
Sour cream

 
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Marinate the beef in some wine, overnight if possible.  Discard the marinating wine.

1. In a large pot, saute beef, onion and garlic in oil until beef is browned

2. Stir in the paprika and tomato paste.  Deglaze with red wine.

3. Add beef stock and simmer.  Add carrot, celery and potatoes.  Cook until veg are tender, about 1 hour.  Season to taste.

Serve with Sour Cream.

This recipe tastes best the second day.  Make ahead if possible.