"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.
- 1 pound lean boneless stewing beef
- 2 tablespoons olive oil
- 2 medium onions, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 teaspoons Hungarian sweet paprika
- Dash of cayenne pepper
- 3 cups beef stock or broth
- 2 cups water
- 1/2 teaspoon caraway seed
- 1/2 teaspoon crumbled dry marjoram
- Salt and pepper
- 1 (16 ounce) can tomatoes, broken up
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 2 red (or green) bell peppers, cut into chunks
- 2 tablespoons flour
- 2 tablespoons water
- Csipetka, if desired
- Sour cream
- 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.
- 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.
- Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover;
cook 30 minutes.
- 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