Gulyásleves (Gulyás Soup)
Ingredients: 1 1/2 oz. lard · 2 medium-sized onions · 1 tbs. paprika · 2 lb. beef (thick flank and fillet ends) · 1/2 raw grated potato · 1 tbs. tomato purée · 4 1/2 pints bone and vegetable stock ·1/2 tsp. caraway seeds · 1 lb. potatoes · 1 green pepper.
For csipetke: 6 oz. flour ·1 egg · pinch of salt.
Fry finely chopped onions in lard to a golden color, add paprika. the beef cut into walnut-sized cubes, caraway seeds and the grated raw potato. Cover and simmer for about 10 minutes, stirring occasionally. Add tomato purée. half cupful of stock: simmer till meat is nearly done. Then add the remainder of stock, bring to the boil, add potatoes cut in small cubes. If available add some sliced green pepper to the gulyás; in my opinion it gives the finishing touch to an excellent dish.
Csipetke. Genuine Hungarian Gulyás Soup is garnished with csipetke. Make them as follows: sift flour into a bowl, add egg and salt. Knead ingredients into a stiff dough. Flatten between your palms and pinch into small, bean-sized pieces, add to the gulyás and boil slowly for 10 minutes before serving.
Szerkesztette: lameXpert 2004. 04. 12. 13:58 -kor