Gulyas leves (hungarian goulash)

Yield: 1 Servings

Measure Ingredient
3 tablespoons Cooking oil
1 medium Onion, finely chopped
½ pounds Soup meat, cut in 1\" cubes
1 teaspoon Paprika
1 pinch Caraway seeds, crushed
4 cups Beef stock
1 \N Clove garlic, peeled and speared with toothpick
½ medium Green pepper, cut in 1/2\" strips
2 smalls Tomatoes, fresh or canned
½ pounds Potatoes, about 2 medium
\N \N Salt to taste
\N \N Pinched noodles, optional

Heat oil in large, heavy bottomed pan. Saute onion until it's translucent.

Add meat and brown lightly.

Sprinkle with paprika and caraway seeds, and add 2 cups stock. Mix thoroughly. Add garlic, green pepper and tomatoes and bring to simmer.

Cover and simmer 1 hour, adding more stock as necessary to keep meat mixture covered. Peel and dice potatoes and add to soup along with salt and enough stock to cover.

Simmer until potatoes are done. Remove soup from heat and let it stand.

Remove garlic and skim fat. Stir in the pinched noodles, bring soup back to a simmer and serve.

Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #657 by L979@... on Jul 6, 1997

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