Recipe#6255
Title: HUNGARIAN GOULASH SOUP (GULYASLEVES)
SOAR
HUNGARIAN GOULASH SOUP (GULYASLEVES)
-----SOUP BODY-----2 md Onions, minced
2 tb Fat
2 lb Beef shank or chuck, cubed
2 ts Salt
1 tb Paprika
2 Tomatoes, sliced
2 ts Flour
1 Parsnip, diced
1 Carrot diced
1 Green pepper, chopped
2 Potatoes, cubed
Salt
Chopped parsley
-----PINCHED NOODLES-----
1 Egg
Flour
Salt
Parsley, minced (optional)
Soup Body
Saute the onion in fat until golden. Add the beef and
stir until well browned. Add salt, paprika, and
tomatoes, and let simmer (adding a little water to
prevent over-browning) for 30 minutes. Sprinkle the
flour over the meat, stir, and pour enough water to
cover the meat well. Add carrot, parsnip, green
pepper, and bring to a boil. Turn to low heat and
simmer for 10 minutes. Add potatoes and more water
(to soup consistency). Salt to taste. Simmer until
potatoes and meat are well cooked.
Pinched Noodles
Combine ingredients with enough flour to make a
medioum dough. Drop tiny noodles from a spoon into
simmering soup. When the noodles float to the
surface, they are done. 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 0.75 inch pieces to drop in the soup. Note
that this can be done right over the pot.
Add "pinched noodles" and boil a few minutes longer
with the chopped parsley. 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).
Serve in a deep bowl.