Gulyas leves (goulash soup)

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

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