Wednesday, October 17, 2007

Food Glorious Food

This is one of my favorite soups to make on a dreary fall day. (We had this when we were in Hungry and this recipe is actually very authentic!)

Hungarian Gulyas or Goulash

1 lb beef chuck cut into 1” squares (I use left over Sunday roast or just cook some chicken)
2 tsp salt
2 medium onions diced
2 Tablespoons butter (or olive oil)
1 Tablespoon paprika (or more if you like)
3 medium carrots
1 quart water
4 medium potatoes diced into ¾ inch chucks
¼ tsp. black pepper (or to taste)

Optional ingredients (I always use these)
1 ½ to 2 cups sour cream
2 medium cans of tomato sauce

Mix the salt into the beef cubes
Brown the onions in oil. Add the beef and paprika. Let the beef simmer in its own juices for about 1 hour.
Add the sliced carrots and simmer for 30 minutes. Add the water and diced potatoes and remaining 1 ½ tsp salt, the tomato sauce, and sour cream. Simmer until the potatoes are done; add the black pepper. Add dumplings
(Also easy in a crock pot!)

Egg Dumpling dough for the Gulyas

3 eggs
3 cup flour
1 Tablespoon salt
½ cup water

Make while the beef is simmering
Mix all the ingredients together and beat with a spoon. It will make stiff dough. Place the dough mound on a cutting board and slice small sections of dough off with a knife or spoon. (About the size of a quarter) Cook these dumplings about 15 minutes or so in a pot of boiling water. Drain and rinse with cold water. Serve the cooked dumplings in the cooked gulyas.