Hungarian Goulash Soup Recipe

Ingredients

* 2 lb. beef chuck
* 1 tsp. salt
* 2 onions, white or yellow
* 2 Tbsp. lard or shortening
* 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
* 2 bay leaves
* 1 Qt. water
* 4 peeled and diced potatoes
* 1/4 tsp. black pepper

Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

* 1 egg
* 6 Tbsp. flour
* 1/8 tsp. salt

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.




From June Meyer's Authentic Hungarian Heirloom
Recipe Index Page(http://homepage.interaccess.com/~june4/goulash.html)