Gulyas Soup
Source of Recipe
Palm Beach Post Thursday, January 24
List of Ingredients
3 tablespoons canola oil
1 pound onions, finely minced
4 tablespoons sweet Hungarian paprika
1 1/2 pounds lean beef stew meat, cut into 1/2-inch dice
3 quarts chicken stock, divided
Salt and pepper to taste
1 tablespoon tomato paste
2 tablespoons fresh marjoram, finely minced
1 teaspoon ground caraway seeds
6 cloves garlic, finely minced
2 tablespoons all-purpose flour
1 pound potatoes, peeled, 1/2-inch dice
Grated zest of 1 lemon
Recipe
In a heavy-bottomed saucepan, heat oil over medium heat and cook onions for approximately 10 minutes until soft but not browned. Remove pan from heat.
Add paprika and stir to combine. Add beef and stir to coat completely with onion paprika mixture.
Add 1 cup chicken stock and bring to a boil. Reduce heat and cook very slowly until liquid is almost completely evaporated. Season with salt and pepper. Add tomato paste, marjoram, ground caraway, garlic and flour, stirring to combine. Add remaining chicken stock, and return to a boil. Reduce heat and simmer slowly until meat is tender, about 20 minutes.
Add potatoes and simmer for an additional 5 to 7 minutes until potatoes are soft. Add lemon zest and adjust seasoning.
Makes 8 servings.
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