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Hungarian Goulash Soup (gulyasleves)

A home-style Hungarian Goulash Soup (gulyasleves) made with Md Onions Minced, Fat, Beef Shank Or Chuck Cubed, Salt, and Paprika. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 2 tbsp
• 2 lb
• 2 tsp
• 1 tbsp
• 2
• 2 tsp
• 1
• 1
• 1
• 2
• 1
• to taste

Method (preview)

1. 1

   Saute the onion in fat until golden.

2. 2

   Add the beef and stir until well browned.

3. 3

   Add salt, paprika, and tomatoes, and let simmer (adding a little water to prevent over-browning) for 30 minutes.

4. 4

   Sprinkle the flour over the meat, stir, and pour enough water to cover the meat well.

5. 5

   Add carrot, parsnip, green pepper, and bring to a boil.

6. 6

   Turn to low heat and simmer for 10 minutes.

7. 7

   Add potatoes and more water (to soup consistency).

8. 8

   Simmer until potatoes and meat are well cooked.

9. 9

   Combine ingredients with enough flour to make a medioum dough.

10. 10

    Drop tiny noodles from a spoon into simmering soup.

11. 11

    When the noodles float to the surface, they are done.

12. 12

    A good alternative to the spoon is to put the dough on a cutting board, use a flat edged knife to cut off a portion of the dough, roll the portion along the length of the board (producing a length like a piece of licorice) and then cut of 0.

13. 13

    Note that this can be done right over the pot.

14. 14

    Add "pinched noodles" and boil a few minutes longer with the chopped parsley.

15. 15

    Do not add to many noodles as they are there only to add a different flavour and consistency (versus the intent to bulk up the soup).

16. 16

    Serve in a deep bowl.