Marha Gulyas (Beef Goulash Soup)

Recipe Ingredients

3 tablespoons	45ml	Oil
2 lbs	908g / 32oz	Boneless chuck steak - trimmed of all fat and cut in 1 inch cubes
2		Onions - finely chopped
1		Garlic - minced
1 tablespoon	15ml	Hungarian paprika*
1		Green pepper - cored, seeded
		Cut into 4 pieces
1		Tomato - seeded and cut into (large) piece
1/4 teaspoon	1.3ml	Caraway seeds
6 teaspoons	30ml	Potatoes - peeled and diced (medium)
		Salt and pepper to taste
		Sufficient water to cover - ingredients

Recipe Instructions

* sweet, mild or hot, to your taste

Heat the oil and brown the beef, a few pieces at a time. When browned on all sides, remove from oil and cook the onion and garlic for three minutes.

Then return meat to kettle. Add the paprika and stir to coat meat evenly. Add the water, green pepper, tomato, and caraway seeds.

Season with salt and pepper to taste. Bring to a boil and reduce to a simmer. Cover and cook on very low heat for 2 hours. Add the potatoes and cook for an additional 30 minutes or until potatoes are tender.

Serve with Csipetke.

CSIPETKE (PINCHED NOODLES)

(Hungarian)

You can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe.

1 cup flour

1/2 teaspoon salt

1 egg

1 tablespoon vegetable oil

Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Let dough rest at least 30 minutes.

Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on a floured board) and pinch off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water; cook until tender, about 15 minutes. Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.

Source:
Mader's Restaurant, Milwaukee

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