GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)
Gulyás is a very traditional Hungarian dish and is one of the five most popular meat dishes on the North American cooking scene. Shepherds cubed the meat and cooked it with onions in a bogrács - a heavy iron kettle and slowly stewed the dish until liquid was gone. With lots of liquid, it became Gulyásleves - soup, but if less liquid was used; it was just Gulyás, a meaty stew. It is very delicious both ways with plenty of white crusty bread and good red wine.
Provided by Chef Czegeny
Categories Stew
Time 1h30m
Yield 9 cups, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
- Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
- SOUP DUMPLINGS.
- Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
- Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.
Nutrition Facts : Calories 474.7, Fat 12.1, SaturatedFat 4, Cholesterol 141.7, Sodium 430.4, Carbohydrate 51.6, Fiber 7, Sugar 5.4, Protein 38.9
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