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Hungarian Goulasch Soup (Bogracsgulyas) Recipe | |
Hungarian Soup | |
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Ingredients:
2pounds beef, cut into stewing cubes3 oz lard 2 onions, chopped 2-3 tbsp. Hungarian paprika (mild) 1 tsp. caraway seeds, crushed 1 tsp. dried oregano 2 garlic cloves, finely chopped freshly ground pepper salt 3 pints beef stock (or water) 1 1/2 pound potatoes, peeled and cut into cubes 1 green pepper, chopped 2 firm tomatoes, chopped
Directions:
Melt fat (you can use equal quantities of butter and oil instead of lard) in a large saucepan and sauti the onion for a few minutes. Add paprika and stir. Add meat, stir and brown on all sides on low heat. Add caraway seeds, oregano, garlic, pepper and salt and stir. Add a little stock, cover tightly and simmer at low heat; the meat should actually be braised rather than boiled. Let simmer for 2 hours; stir occasionally and add more stock as needed. When the meat is almost tender, add potatoes, and a few minutes later the green pepper, tomatoes and what is left of the stock. Simmer until potatoes are tender. Sometimes pasta like spdtzle or csipetke is added and boiled in the soup for the last few minutes. Add hot chilies if you want a hotter soup, or use hot Hungarian paprika instead of some of the mild type.
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