Instructions

Wash the beef and cut it into cubes. In a pot, fry the meat with tomato paste in oil. Add salt, marjoram, black ground pepper, goulash seasoning, and pour in water. Simmer for about 2 hours. Stir occasionally and add water as needed.

Peel and dice the potatoes. When the meat has been cooking for about an hour and a half, add the potatoes.

Peel and dice the carrots. Cut the bell pepper into small strips. Add both ingredients to the pot before finishing the soup (about 20 minutes before it's done).

When the soup is ready, you can thicken it with cornstarch, but it's optional. Adjust according to your taste. Serve with bread or rolls.