Gulyas Soup

by Kathleen Morrison

Prep time: 0:20

Servings: 4 servings

INGREDIENTS

1 lb. brisket/chuck beef *
6 oz. onions, chopped
1 lb. potatoes, cubed
2 tsp. sweet paprika
Salt
1 medium ripe tomato, sliced

Soup Noodles:
6 oz. flour
1 egg
1 pinch salt

INSTRUCTIONS

Cut the meat into cubes, wash and put it into a saucepan together with the onions, paprika, salt and a little water. The onions may be fried first if desired. Let it simmer. When the meat is almost tender, add the potatoes and sufficient water (30 fl oz.) to make the required quantity. Simmer again until the meat is quite tender. Before done, add the sliced tomato. Make a dough of the flour, egg and salt. Roll out very thin. Cut into small squares and boil in the soup for a minute or two before serving. (This is the so-called csipetke).

CHEF COMMENTS

* Not salt or cured beef

Tagged: gulyassoup, hungarian add tags

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