Gulyás leves (Goulash soup) (HC)
Despite the fact that pubs and restaurants in the UK like to make us think that goulash is a stew, it is in fact, a soup and that is what it will be listed under on Hungarian restaurant menus. An alternative recipe is Bográcsgulyás.
You can discover more about Hungarian recipes and specialist suppliers here.
See your street as it was 11 years ago! ...
- 1 lb [900 g] brisket or forequarter of beef
- 6 oz [170 g] onions
- 1 lb [900 g] potatoes
- A dessertspoonful of sweet paprika
- 1 whole tomato
- [6 oz [170 g] flour]
- 1 large egg
- Cut the meat in cubes, wash and put it into a saucepan, together with the chopped onions, paprika, salt and a little water. The onions may be fried first if desired [recommended].
- Let it simmer.
- When the meat is almost tender add the potatoes, cut in cubes, and sufficient water to make the required quantity.
- Let it simmer until the meat is quite tender.
- Before it is quite done add the sliced tomato.
- Make a dough of about 6 oz [170 g] of flour, one egg and a pinch of salt.
- Roll it out very thin, cut into small squares and boil in the soup for a minute or two before serving.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.