Gulyas Leves (Hungarian Goulash)

Gulyas Leves (Hungarian Goulash)

Recipe By : Cincinnati Enquirer--Sunday June 29, 1997

1 Preparation Time :

Categories : All Newly Typed Not Shared Soups & Stews

Amount Measure Ingredient -- Preparation Method -- -- --

3 Tablespoons cooking oil

1 medium onion -- finely chopped

1/2 pound soup meat -- cut in

1 cubes

1 teaspoon paprika

pinch caraway seeds -- crushed

4 cups beef stock

1 clove garlic, peeled and speared with toothpick

1/2 medium green pepper -- cut in

1/2 strips

2 small tomatoes -- fresh or canned

1/2 pound potatoes -- about 2 medium

salt to taste

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. - - - - - - - - - - - - - - - - - -