Strong Goulash Soup

Rinse and dry the meat and cut into equal cubes. Remove the skin from the onions and cut them into rings. Scrape the carrots, rinse and cut into slices. Halve the bell bell pepper, remove the ribs and seeds, rinse the halves and cut into strips. Peel the tomatoes, remove the stalks and dice them, keeping the juice. Heat the oil in a saucepan and fry the onion rings. Add the meat cubes and fry for 5 minutes on all sides, turning. Add the carrot slices, the bell pepper strips and the tomatoes with the juice, sauté briefly, fill up with hot water, add the salt and the paprika powder and simmer the soup with the lid closed at low temperature for 1 hour. Season the soup with pepper, rose paprika, garlic powder and maybe a little salt. Before serving, stir the whipped cream into the soup.

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