Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Onions, chopped |
| 4 tablespoons | Melted chicken fat |
| 3 pounds | Lean, boneless, chuck roast, diced |
| 1 tablespoon | Sweet Hungarian paprika |
| 1½ quart | Chicken stock |
| ½ large | Green pepper, cored, seeded and sliced |
| 1 each | Tomato, peeled and sliced |
| 2 tablespoons | Tomato paste |
| \N \N | Salt and white pepper to taste |
Saute the onion in the butteruntil golden brown. Add the meat and paprika. Cover and simmer for ten minutes, stirring occasionally. If needed, a little chicken broth can be added to prevent sticking. Add the green peppers, tomato, tomato paste, salt and pepper. Pour in 1½ C chicken broth and cook, covered over low heat for about 2 hours or until meat is tender. During the cooking, stir a few times, adding more chicken broth as needed. Ten minutes before end of cooking time, add remaining stock. Taste and correct seasoning if needed. Serve in heated soup bowls. Makes 5 servings. Gulyas leves - Hungarian Goulash Soup