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.
Ingredients
- 2pounds beef, cut into stewing cubes
- 3 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.
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Submitted 6/13/05.
Source: Hungarian Cookbook by Karoly Gundel
Submitted By: Nanna Rvgnvaldardsttir
nannar@isholf.is
Hungarian Goulasch Soup (Bogracsgulyas)