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Marha gulyas (beef goulash soup)
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| Artist: |
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| Categories: |
Beef, Eastern European, Hungarian, Soups & Stews, Veal |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Oil | | 2
| lbs | Boneless chuck steak | | | -trimmed of all fat and cut | | | -into 1 inch cubes | | 2
| each | Onions, finely chopped | | 1
| each | Clove garlic, minced | | 1
| tbsp | Of Hungarian paprika | | | -(sweet, medium or hot by | | | -personal taste) | | | Sufficient water to cover | | | -ingredients | | 1
| each | Green pepper, cored, seeded | | | -and cut into 4 pieces | | 1
| large | Tomato, seeded and cut into | | | -four pieces | | 1/4
| tsp | Caraway seeds | | 6
| med | Potatoes, peeled and diced | | | Salt and pepper to taste |
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Procedures:
| 1 | Heat the oil and brown the beef, a few pieces at a time. | | 2 | When browned on all sides, remove from oil and cook the onion and garlic for three minutes. | | 3 | Then return meat to kettle. | | 4 | Add the paprika and stir to coat meat evenly. | | 5 | Add the water, green pepper, tomato, and caraway seeds. | | 6 | Season with salt and pepper to taste. | | 7 | Bring to a boil and reduce to a simmer. | | 8 | Cover and cook on very low heat for 2 hours. | | 9 | Add the potatoes and cook for an additional 30 minutes or until potatoes are tender. | | 10 | Serve with csipetke. | | 11 | Marha gulyas ~ hungarian beef goulas |
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