Recipe - Gulyas Leves (Goulash Soup)

2 lg Onions, chopped
4 tablespoon Melted chicken fat
3 pound Lean, boneless, chuck
roast, minced
1 tablespoon Sweet Hungarian paprika
1 One half qt Chicken stock
One half lg Green pepper, cored, seeded
and cut or sliced up
1 Tomato, peeled and cut or sliced up
2 tablespoon Tomato paste
Salt and white pepper to
taste

Saute the onion in the butteruntil golden brown. Add the meat and paprika.
Cover and simmer for ten minutes, stirring occasionally. If needed, a
little chicken broth can be added to prevent sticking. Add the green
peppers, tomato, tomato paste, salt and pepper. Pour in 1 One half C chicken
broth and cook, covered over low heat for about 2 hours or until meat is
tender. During the cooking, stir a few times, adding more chicken broth as
needed. Ten minutes before end of cooking time, add remaining stock. Taste
and correct seasoning if needed. Serve in heated soup bowls. Makes 5
servings. Gulyas leves Hungarian Goulash Soup

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip