Goulash (Soup)

• 1¼ Lb (600 g) stew beef
• 5 strips of bacon (ready-to-eat is easiest)
• 3 Lb (1350 g) tomatoes, washed
• 3 green bell peppers
• 2 tsp smoked paprika powder
• 1 tsp marjoram
• some black pepper
• a little butter and olive oil
• 1 baguette
• butter for on the baguette

1. Grind pepper over stew beef, put on plastic glove and work it in
2. Heat up a little butter and oil (1½ tsp) in a thick-bottomed pan (with lid) or casserole dish and brown meat in the hot fats
3. After five or ten minutes, add the washed and cut-up tomatoes one by one, keep stew at a light boil
4. Add marjoram and paprika powder, stir in
5. Leave stew at slow boil
6. About an hour-and-a-half later, wash bell peppers, and cut up after removing seeds and white innards, add to stew
7. Break bacon strips in four or five pieces and add
8. Leave at slow boil for another hour-and-a-half
9. Cut the baguette in three or four pieces, then cut those pieces lengthwise in four long strips (for dipping in the soup)

I use a wooden spoon for stirring that I leave in the pan for the first hour, to avoid contamination with raw meat things
Traditional thinking was that browning meat 'locked in' the taste, but nowadays it's said that the browning improves or intensifies the taste of meat.
In the past it sometimes came out as a sauce rather than a soup - I think that was because I used to make it with Roma tomatoes. You could serve the sauce over rice or potatoes.

Roma tomatoes

uitgebakken spek fried bacon

(het) soepvlees

(de) tomaat

tomaten

rauw spek raw bacon

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