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gulyas (hungary) "gulyas" Means Cattle- Or Sheep-herder In Hungarian. This Hearty Soup Has Traditional Roots In The Foods Prepared By Rustic Herders, Long Ago. Serve The Soup In Bowls Topped With Sour Cream. 1 Pound Lean Boneless Stewing Beef
2 Tablespoons Olive Oil
2 Medium Onions, Peeled And Chopped
2 Cloves Garlic, Peeled And Chopped
2 Teaspoons Hungarian Sweet Paprika
dash Of Cayenne Pepper
3 Cups Beef Stock Or Broth
2 Cups Water
1/2 Teaspoon Caraway Seed
1/2 Teaspoon Crumbled Dry Marjoram
salt And Pepper
1 (16 Ounce) Can Tomatoes, Broken Up
3 Medium Potatoes, Peeled And Diced
2 Medium Carrots, Peeled And Sliced
2 Red (or Green) Bell Peppers, Cut Into Chunks
2 Tablespoons Flour
2 Tablespoons Water
csipetke, If Desired
sour Cream wipe Beef With Damp Cloth; Cut Into 1-inch Cubes. Place Oil In Dutch Oven. Add Beef; Brown Well On All Sides. Remove From Pan With Slotted Spoon; Set Aside. add Onions And Garlic To Pan; Cook 4 Minutes, Stirring Occasionally. Add Paprika, Cayenne, Stock, The 2 Cups Water, Caraway, Marjoram, Salt, Pepper And Meat. Stir Well. Bring To Boil Over Moderate Heat. Reduce Heat To Low; Cook, Covered, 45 Minutes. add Tomatoes, Potatoes, Carrots, And Peppers. Stir Well; Return To Boil. Cover; Cook 30 Minutes. combine Flour And The 2 Tablespoons Water; Stir To Form Smooth Paste. Add Slowly To Soup, Stirring Well. Cook Over Low Heat, Stirring Until Thickened. Drop Csipetke (noodle/dumplings) Into Soup Before Serving, If Desired. serves 4 To 6. |
