| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Soups/stews, Hungary |
5 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions, chopped |
| 4 |
tb |
Melted chicken fat |
| 3 |
lb |
Lean, boneless, chuck roast, diced |
| 1 |
tb |
Sweet Hungarian paprika |
| 1 1/2 |
qt |
Chicken stock |
| 1/2 |
lg |
Green pepper, cored, seeded and sliced |
| 1 |
|
Tomato, peeled and sliced |
| 2 |
tb |
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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