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.
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- 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.
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