Rich Goulash Soup With Pumpernickel Toast

• 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

1. 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.
2. 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.

sunflower oil, stewing beef, button mushrooms, onions, flour, oregano, tomato, litres weak vegetable stock, red peppers, thin slices rye bread, fresh parsley, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/16826 (may not work)