Rich Goulash Soup With Pumpernickel Toast

• 4 tablespoons sunflower oil
• 3 5/16 pounds stewing beef cut into small cubes
• 7/8 pound button mushrooms halved
• 4 onions thinly sliced
• 2 tablespoons plain flour
• 2 teaspoons dried oregano
• 3 tablespoons tomato puree
• 8 7/16 cups vegetable stock weak
• 1 9/16 cups roasted red peppers, drained and sliced
• 6 slices rye bread
• 6 tablespoons finely chopped fresh parsley
• 9/16 cup 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, mushrooms, onions, flour, oregano, tomato puruee, vegetable stock weak, red peppers, rye bread, fresh parsley, crueme fraueeche

Taken from www.yummly.com/recipe/Rich-Goulash-Soup-with-Pumpernickel-Toast-1412228 (may not work)