Instructions

1. Heat the oil in a large pot over medium-high heat. Add the beef bones and beef goulash meat and brown on all sides for 8–10 minutes.
2. Add the onion, celery, and garlic. Cook for 3–4 minutes, then stir in the tomato purée and paprika and cook for another minute.
3. Add 3 litres of water. Pour into the pot and stir well. Bring to a boil.
4. Reduce the heat, partially cover, and simmer gently for 2–3 hours, until the beef is tender.
5. Add the carrots and potatoes and cook for another 30–45 minutes, until the vegetables are tender.
6. Carefully remove the bones, shred any meat from them, and return the meat to the soup.
7. Optional: Add the noodles during the last 5–10 minutes of cooking, following the packet instructions. Alternatively, cook them separately and add when serving.
8. Taste the soup and season with salt and black pepper if needed. Add a little extra hot water if the soup is too concentrated.