Recipe - Gulyas Leves (Hungarian Goulash)

3 tablespoon Cooking oil
1 md Onion, finely chopped
One half pound Soup meat, cut in 1" cubes
1 teaspoon Paprika
1 pn Caraway seeds, crushed
4 cup Beef stock
1 Clove garlic, peeled and
speared with toothpick
One half md Green pepper, cut in 1/2"
strips
2 small Tomatoes, fresh or canned
One half pound Potatoes, about 2 medium
Salt to taste
Pinched noodles, optional

Heat oil in large, heavy bottomed pan. Saute onion until it's translucent.
Add meat and brown lightly.

Sprinkle with paprika and caraway seeds, and add 2 cups stock. Mix
thoroughly. Add garlic, green pepper and tomatoes and bring to simmer.

Cover and simmer 1 hour, adding more stock as necessary to keep meat
mixture covered. Peel and dice potatoes and add to soup along with salt and
enough stock to cover.

Simmer until potatoes are done. Remove soup from heat and let it stand.

Remove garlic and skim fat. Stir in the pinched noodles, bring soup back to
a simmer and serve.

Recipe by: Cincinnati EnquirerSunday June 29, 1997 Posted to MCRecipe
Digest V1 #657 by L979@aol.com on Jul 6, 1997