| 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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