Goulash Soup

Gulyás leves

(for 4 persons)

Finely chop a large onion and lightly fry in 2 tablespoons of fat. Sprinkle with 1 teaspoon of red paprika, toss in 400 g beef cut into cubes, add salt, a green pepper and a tomato and steam under lid until almost tender. Add 200 g of mixed sliced carrot and parsley root (white carrot), 300 g diced potatoes, caraway seeds if liked, and 1.2 liter of water. Cover and simmer until tender. When serving a few rings of hot green peppers can be added to garnish.

The famous Hungarian gulash was originally a soup, but plenty of meats, potatoes and little noodles, it can be eaten as a main course.

Little noodles (pinched noodles)

Kneed a stiff dough from approx. 100g plain flour, 1 egg and salt. Plunge the stiff dough piece into flour and pinche off some little flat pieces (5x5x2 mm) from it and drop them onto a plate. Continue this until all the dough is gone. During this procedure the plate can be shaken gently so the small noodles do not stick each other. Cook the noodles in the ready made soup until tender.
Edited by: János Mohácsi (mohacsi@fsz.bme.hu)
Additional idea by: Imre Szeberényi (szebi@fsz.bme.hu)