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Goulash Soup with Little Pinched Dumplings/ Gulyasleves
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Goulash Soup with Little Pinched Dumplings/ Gulyasleves
by Andrea Benkovics
Views 9996, Added Wed May 16 2007
Ingredients
- 1 large red onion
- 1 ¼ lb beef leg or shoulder
- 2 medium carrots
- 1 egg
- 1 bunch parsley
- 1¼ lb potato
- 1 parsnip
- 1 green pepper
- ½tsp ground cherry pepper
- 1 tomato
- ½tsp ground caraway seeds
- 1tbs salt
- 1tbs sweet paprika
- 4tbs oil
- 3 cloves garlic
- ½ cup flour
Method
- Cut the meet into 3/8" cubes. Clean and finely chop the onion and garlic, saute them in the oil with the meat cubes: continue this until the surface of the meat becomes white and the onion turns golden. Sift in paprika, pour in a little water, and spice with some salt, caraway seeds and cherry pepper. Add the cubed tomato and green pepper. Cook the meat, covered, until tender, approximatley 1 and 1/2 hours over low heat. Replace the liquid as it evaporates. In the meantime clean the vegetables, halve and slice the carrots and the parsnip, cut the potatoes into cubes slightly larger than the meat. Add the vegetables to the cooked meat, cover with approximatley 1 and 1/4 quarts of water. Over high heat bring to a boil, then reduce heat and simmer until done. Spice to taste, garnish with the chopped parsley. For the little pinched dumplings mix the egg and the flour to make a hard dough, salt to taste. Pinch off small, pea-size pieces, drop them in the soup and boil for 2-3 minutes.
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Add commentIngredients
- 500g Stewing Beef, cut into chunks (or braising steak!)
- 1 tbsp Plain Flour (seasoned)
- 2 tbsp vegetable oil
- 2 onions (chopped)
- 1 garlic clove (chopped)
- 3 tbsp paprika
- 1 tin chopped tomatoes
- 300 ml beef stock (made with cube is fine!)
- 100 ml sour cream
- handful chopped parsley
Method
- 1. Preheat oven to 160c/gas mark 3. Toss beef in seasoned flour. Heat oil in a large casserole over a high heat. Add half beef and brown for 5mins. Remove, and repeat with rest of beef and remove.
- 2. Add onions to casserole dish and cook for about 5 mins (doesn't matter if there's all beefy flour stuck to bottom of casserole, it magically disappears when cooking!). Stir in Garlic and paprika, cooking for a further minute, then add the tomatoes, stock and browned beef. Bring to the boil and season to taste.
- 3. Cover and bake for 1 hour, then stir and bake for another 30 mins until beef is tender.
- 4. When removed from the oven, allow to cool slightly, then stir in the sour cream and parsley.
- I served this with buttered tagliatelle, but I guess it would go well with rice or mash etc... Garnish with a bit of extra sour cream and a sprinkling of paprika if you need it to look fancy! The recipe suggested that it works just as well with pork! Enjoy!
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Add commentIngredients
- 900g Beef Casserole Steak, cubed
- 168g Pancetta cubes
- 600g Onions, peeled and chopped
- 400g Tin of Peeled Plum Tomatoes
- 300ml Beef Stock
- 2 Garlic cloves, peeled and crushed
- 4 Tbsp Paprika
- 2 Tsp Dried mixed herbs
- 2 Tbsp Plain Flour
- 3 Tbsp Oil
- Salt and Pepper
Method
- 1. Mix beef with flour, turn oven on at 170C (155C on my fan oven)
- 2. Heat 1tbsp oil in large casserole pan
- 3. Fry onions gently until soft, remove from pan
- 4. Fry pancetta in same pan until crisp, remove from pan
- 5. Heat remaining oil in pan. Add meat and brown
- 6. Return onions and pancetta to the browned meat in casserole pan
- 7. Add garlic and paprika, stir well for a minute
- 8. Add herbs, tin tomatoes and beef stock and bring to a simmer. Season to taste
- 9. Cover tightly with lid and put into oven for between 1hr 30min - 2 hr. When meat is tender it is ready.
- It is best to keep an eye on this. Check on it after 45min-55min to check if more stock needs to be added.
- I always make enough for 2 family servings, freezing half of the goulash when completely cool
1 Comments
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Add commentChardash Thu Oct 20 2011 • Reply
Ok being Hungarian I should know... this is as close to the perfect Goulash as you can get! great recipe Andrea and yes it does taste even better on day 2 abd 3... if it lasts that long