Gulyasleves
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large onion | |
| 1 | Red bell pepper | |
| 4 | ounces | Lard (oil) |
| 1 | pounds | Beef cut in small cubes |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
| 2 | teaspoons | Paprika powder |
| ½ | teaspoon | Caraway seeds |
| 2 | Large potato | |
| 1 | Large tomato | |
| 1 | Bay leaf | |
| 1 | tablespoon | Chopped parsley For csipetke: |
| 1 | Egg | |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Oil |
Directions
Chop onion, bell pepper. Brown them in the lard. Add: paprika powder, diced beef. On high heat brown them for 5 minutes until sizzles. Add: cut up tomato, salt pepper, caraway, bay leaf and 6 cups of hot water. Reduce the heat to medium-low, cover it and cook it for 1 hour. Add the peeled diced potato, cook it until potato is ready. You can add CSIPETKE when done, and cook it for 5 more minutes. CSIPETKE: with one egg, 3 T flour, ¼ t salt, 1 t oil (NO WATER!) make a dough, hard enough to stand on the kneading board as a bulk without changing its shape. Pinch pea-size pieces from the dough, and drop them into the slowly boiling soup. Before serving sprinkle chopped parsley in it.
Recipe courtesy of: Denise Bradshaw, 21 Feb 93 12:03:01