Gulyas Leves (goulash Soup)

Testimony is, of course, popular in our postmodern, that’s-good-for-you age. Who would object to your thinking you’ve gotten something good from Christ? But wait and see what happens when you try to move the conversation from what Jesus has done for you to the facts of the life, death, and resurrection of Christ, and how that all applies to your nonbelieving friend. That’s when you discover that testimony is not necessarily evangelism.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Hungarian	Hungary, Soups/stews	5	Servings

INGREDIENTS

2		Onions, chopped
4	T	Melted chicken fat
3	lb	Lean, boneless chuck
		roast diced
1	T	Sweet Hungarian paprika
1 1/2	qt	Chicken stock
1/2		Green pepper, cored seeded
		and sliced
1		Tomato, peeled and sliced
2	T	Tomato paste
		Salt and white pepper to
		taste

INSTRUCTIONS

Saute the onion in the butteruntil golden brown. Add the meat and
paprika. Cover and simmer for ten minutes, stirring occasionally. If
needed, a little chicken broth can be added to prevent sticking. Add
the green peppers, tomato, tomato paste, salt and pepper. Pour in 1
1/2 C chicken broth and cook, covered over low heat for about 2 hours
or until meat is tender. During the cooking, stir a few times, adding
more chicken broth as needed. Ten minutes before end of cooking time,
add remaining stock. Taste and correct seasoning if needed. Serve in
heated soup bowls. Makes 5 servings. Gulyas leves - Hungarian Goulash
Soup  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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