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Gulyas (Hungary)

"Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream.

Ingredients



Instructions

  1. Wipe beef with damp cloth; cut into 1-inch cubes. Place oil in Dutch oven. Add beef; brown well on all sides. Remove from pan with slotted spoon; set aside.
  2. Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes.
  3. Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover; cook 30 minutes.
  4. Combine flour and the 2 tablespoons water; stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke (noodle/dumplings) into soup before serving, if desired.

Serves 4 to 6


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