This Hungarian goulash soup is addictive, so you better cook more of it. When warmed up repeatedly, a chemical cooking process ensures that the various ingredients combine better.
The preparation is very easy: Heat the cooking oil and butter in a pot and fry the meat cubes vigorously for 5 minutes. Add onions and garlic and fry for another 3 minutes. Deglaze with red wine, beef stock and water. Cover and simmer over low heat for 2 hours. Remove the bay leaves before serving. Decorate with parsley if desired.