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Goulash Soup (guly=e1sleves)

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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 Servings

INGREDIENTS

300 g 10 1/2 ounces shank of
beef
30 g 1 ounce lard
1 Onion, finely choppd
1/2 t Paprika
Salt, to taste
1/2 t Caraway seeds
3 4 black peppercorns
1 Carrot, cut in quarters
1 Parsnhip, cut in quarters
1 Sweet paprika peppers, left
whole can only get in
Hungary* up to 2
500 g 1 pound potatoes

INSTRUCTIONS

Cube the meat and potatoes into 3/4-inch pieces. Stew the onion in
lard over low heat until golden yellow, but not brown. Remove the pot
from th eheat, add the paprika (powdered), meat, salt and 1 quart 3
ounces (1.5 liters) water. Add the caraway seeds and peppercorns in a
tea ball or a small bag for easy removal before serving the soup.
Return to low heat and simmer. After 30 minutes add the carrots,
parsnips and paprika peppers. * In U.S., use sweet yellow peppers,
cleaned and cut into wide slices. When the meat is nearly tender
(around 30 minutes) add the potatoes. When every ingrediens is tender
(about another 20 minutes), the dish is done. Serve immediately or
reheat when needed. Serves six.  Posted to MM-Recipes Digest V4 #081 by
Anita Altman <anita@bpsun.hu>  on Mar 21, 1997

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