Goulash soup

Gulyás is a typical Hungarian meal. Goulash has many variations, even in Hungary. Some people omit the pasta and eat the Goulash with bread. It's a soup and not a stew, as it is sometimes mistakenly referred to. This recipe presents the traditional version.

Ingredients:

1 large onion
2 tablespoons vegetable oil
1 teaspoon paprika
Salt and pepper
400g/14oz Stewing beef
1 sweet pepper
100g/4oz carrot
100g/4oz parsley root or parsnips
300g/11oz potatoes
1 tomato
1 teaspoon Caraway seed
1.5L/50fl.oz. water

Instructions:

1.    Dice meat into 2x2 cubes.

2.    Finely chop a large onion.

3.    Heat the oil in a large saucepan, add the chopped onion and fry it until it's golden yellow.

4.   Add the meat and stir it, add salt. Lower the heat, add the paprika and stir it rapidly (so the paprika doesn't burn).

5.   When the meat is browned and it let out its own juices, lower the heat, add the paprika and keep on stirrring rapidly (so the paprika doesn't burn).

6.    Pour some water on meat to cover.

7.    Add tomato and green pepper. Put top on and cook very gently for 45 minutes, stirring from time to time until the meat is soft and the onion simply disappears.

8.   Just before meat is done, add peeled carrot and parnsnips and finally pour some more water.

9.   Add diced potatoes, salt, cumin and celery, and cook until potatoes are soft.

10. Prepare the soup-pasta.(Hungarian pinched noodles)

Hungarian pinched noodles

Ingredients:

1 egg
some rough flour
little oil
pinch of salt

Instructions:

Get started with the noodle only if it’s needed immediately. Do not let the dough stand!

1.    Pour flour into small bowl.
2.    Add salt, egg, some drops of oil.
3.    Mix ingredients only roughly.
4.    Cover your hands with flour.
5.    Roll it out on a floured board and pinch small bean-size pieces out of it.
6.    When the potato is almost cooked pinch one-bite-sized bits into boiling soup.
7.    The noodle is done cooked when it rises to the surface of soup.